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Hungarian Goulash

Hungarian Goulash

Serves 4

1 Tbsp sunflower oil
700g pork, diced
1 onion, chopped
150g button mushrooms, halved
2 tsp paprika
1/4 tsp ground cinnamon
1/4 tsp ground allspice
1 tsp caraway seeds
2 Tbsp plain flour
400g can chopped tomatoes
450ml hot chicken stock
salt and pepper

1. Heat the oil in a fry pan then add pork. Add onion and cook for 5 minutes or until lightly browned.
2. Add the mushrooms and cook for 2 minutes. Stir in the spices and the flour and cook for 1 minute. Mix in the canned tomatoes then bring to boil.
3. Transfer mixture to the slow cooker pot. Stir in the stock and season well. Cover and cook on low for 8-10 hours.

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