Vickys Roasted Pepper & Pork Goulash, Gluten, Dairy, Egg & Soy-Free

• 2 tbsp olive oil
• 1 red onion, sliced
• 1 tbsp sweet smoked paprika
• 1/2 tsp ground cumin
• 1 clove garlic, finely chopped
• 700 grams diced pork
• 400 grams can of chopped tomatoes
• 200 ml chicken stock
• 300 grams roasted sweet bell peppers, sliced (I used canned but it's the equivalent of 6 red bell peppers)*
• 2 tbsp freshly chopped parsley

1. Heat the oil in a frying pan over a medium heat and fry off the onion until tender, around 5 minutes
2. Add the chopped garlic, paprika and cumin and fry for a further 1 minute
3. Add in the cubed pork and brown off, then drain off the fat
4. Add the can of tomatoes and the chicken stock, let simmer for 15 minutes
5. Add the peppers to heat through for 5 minutes, then season with salt & pepper as required
6. Stir through the parsley before serving, adding a dollop of sour cream if desired
7. Serve with noodles, mashed potatoes or just with some crusty bread
8. *See this link for directions on how to roast the red peppers yourself if you can't find the pre-roasted canned convenience ones

olive oil, red onion, sweet smoked paprika, ground cumin, clove garlic, pork, tomatoes, chicken stock, sweet bell peppers, parsley

Taken from cookpad.com/us/recipes/355969-vickys-roasted-pepper-pork-goulash-gluten-dairy-egg-soy-free (may not work)