This is very easy to make and perfect for entertaining as it will happily stay in the oven as long as you need it, and is useful for using up leftover winter vegetables.
Serves 3
Cooking time 2 hours
Ingredients
- 400g lean, cubed pork
- 1 medium onion
- Two parsnips
- Two beetroot
- One large carrot
- 1 small head of broccoli
- 1 x 400g tin chopped tomatoes
- Half a pint vegetable stock (made up from bouillon powder or similar) - you may need to add more water as the casserole cooks
- 1 desertspoon sweet pimenton (or paprika if you can't get hold of pimenton)
- 1 desertspoon plain flour
- 1 desertspoon vegetable oil
- salt and pepper to taste
- creme fraiche to serve (optional)
Method
- Heat the oil in a large lidded casserole dish that is oven proof as well as suitable for use on the hob. Finely chop the onion and gently fry in the oil for a few minutes until softened. Pre-heat the oven to 180 degrees centigrade.
- Add the pork cubes to the pan and fry until browned on all sides. Add the flour and the pimenton and stir everything round so that the meat and the onions are fully coated.
- Add the tin of tomatoes and the stock to the pan. Bring everything up to a simmer, and add seasoning as required - remember the stock will be quite salty.
- Put the lid onto the casserole dish and place in the oven.
- Meanwhile, peel the beetroot, parsnips and carrots and cut them into evenly sized cubes of approximately one square inch. Once the casserole has been in the oven for around an hour, add the cubed vegetables and stir around so they are mostly submerged in the sauce. Add a little more water if the sauce has reduced too much.
- Cut the broccoli into small florets and add to the casserole after a further 45 minutes.
- After 15 minutes remove the casserole fromthe oven, although it won't spoil if you have to leave it another half hour or so - just turn the heat down to low. Check the seasoning and add more salt and pepper if required.
- Serve with a spoonful of creme fraiche on the side if you would like.
- This is a complete meal in itself but you could stretch it further by adding some salad and bread.
Variations: you could really use any root vegetables for this dish, including swede, potato or sweet potato. You would need to cut the swede into smaller pieces than the other vegetables as it takes longer to cook; sweet potato will take less time so made the pieces larger. You could also use cauliflower florets instead of broccoli if you prefer.
Other winter warmers:
Chicken with Chickpeas and Chorizo
Roast Chicken with Lemon Gravy
The copyright of the article Pork and Paprika Casserole in Dinner Recipes is owned by Elizabeth Gregory. Permission to republish Pork and Paprika Casserole must be granted by the author in writing.
