Pork goulash with paprika yogurt recipe

A quick and simple supper recipe with a kick.

Serves 4

Ready in 20 minutes

Ingredients

4 pork loin steaks
2 teaspoons paprika
2 teaspoons of olive oil
400g can chopped tomatoes with herbs
560g can peeled new potatoes in water
A handful chopped fresh flatleaf parsley
75g natural yogurt
Serve with crusty bread

METHOD

How to make pork goulash with paprika

1. Trim the pork loin steaks of excess fat, cut into 2cm cubes and toss with 2 teaspoons paprika and some seasoning.

2. Heat a wide frying pan over a medium-high heat,

add 2 teaspoons of olive oil and the pork and cook for 2-3 minutes, until browned.

3. Add the can chopped tomatoes with herbs and a dash of water. Bring to the boil, stir in the can of peeled new potatoes in water, drained and larger potatoes halved. Reduce the heat slightly and simmer rapidly for 5 minutes or until the pork and potatoes are tender and the sauce reduced a little. Season.

4. Cool slightly, then stir in the fresh parsley and the natural yogurt. Divide the goulash between 4 wide bowls, top each with a spoonful of natural yogurt and sprinkle with paprika.

5. Serve with crusty bread to mop up the sauce.