Serve the stew on top of mash. Top with carrots
Pork Neck Goulash with Burnt Butter Mash
Ingredients
- Eskort Smoked Pork Neck Steaks, cut into cubes
- 1 red onion, chopped
- 1 clove garlic, chopped
- 1 bay leaf
- 1 red pepper, charred and peeled
- 1 yellow pepper, charred and peeled
- 4 carrots, quartered
- 410 g (1 tin) chopped tomato
- 2 potatoes, boiled
- 60 ml (¼ C) butter
- 125 ml (½ C) milk
- salt and pepper to taste
- olive oil for cooking
Method
- Preheat oven to 190°C.
- Place carrots on a greased baking tray. Season with salt and pepper and bake for 10 minutes.
- In a pot over moderate heat, fry onions, garlic and bay leaves until onions are glossy.
- Add the Pork Neck, peppers and tinned tomato. Allow Simmer for 10 minutes.
- For the mash, add butter to a pot over a moderate heat and allow to brown.
- Add the cooked potato and milk and mash until smooth.
- Season with salt and pepper
