Pork Neck Goulash with Burnt Butter Mash

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  • 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


  • 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


Serve the stew on top of mash. Top with carrots