When I learned that making home made nutritious food everyday which is free from gluten, dairy, soy and egg is going to be non negotiable in managing my autoimmune illness, I decided I needed to find a way of cooking that is going to spare my energy so I can heal without exhausting myself chopping, cooking and washing up everyday. So I embraced one pot dishes with all my heart. Especially the not having to wash up a ton of dishes, pots and pans part.
Although I have the energy these days to cook a few different dishes a day, one pot dishes are always a regular in my weekly meal planning. So instead of standing in the kitchen cooking and washing up for hours on end everyday, I am free to do other things that bring me joy besides cooking.
This one pot dish is one of my favourite. It is an old classic to which I added a lot of carrots, capsicums and fresh tomatoes to bring the nutrient level up a notch plus also adding a lot of flavour, finally finishing off with a crazy amount of parsley. Food for me is not just about nutrition but also flavour. If you don’t like to eat what you are cooking or find it too much of a hassle then chances are you will not want to cook regularly.
You don’t need any fancy equipment to cook this goulash. All you need is one large pot, cast iron is best but I have also cooked this is in a large stainless steel pot and it came out brilliantly as well. Besides chopping all the ingredients and browning the meat all you need to do is let the ingredients cook together for 1.5 hours while you do something else, only needing to stir everything every half hour so really it is not that hard. Yes, it does take awhile to cook but it is so worth it people. The tender pork that falls apart and melts in your mouth like butter is just magic.
This dish does go overboard on carrots and parsley but I find both enhances the flavour of the pork and makes every mouthful of goulash super yummy. Also carrots are just bloody good for us – full of vitamins, minerals and antioxidants, carrots really are the original superfood. I use herbs like vegetables in my cooking because they are rich in phytochemicals which are powerful antioxidants the stuff that you won’t get out of a multivitamin even if you tried.
There are different ways to serve this delicious number and my favourite is with basmati rice but potatoes or cauliflower rice will go well with this too. Another big plus, this goulash will taste even better the next day and freezes really well so it is a great easy dish to make over the weekend and freeze the the leftovers for the week ahead. Win, win all around – *hands up in the air dancing like don’t care*
So here goes the Pork!
Easy one pot Pork and Carrot Goulash – serves 8
- 1.5kg Pork tenderloin cut into 2 inch cubes
- 1 large onion finely diced
- 4 cloves of garlic finely chopped (reduce the amount to your liking if the awesomeness of garlic is too much for you)
- 2 cloves of garlic grated into paste
- 4 large tomatoes diced finely
- 2 red capsicums diced finely
- 4 large carrots roughly sliced
- 2o0gms of parsley roughly chopped (doesn’t have to be exact amount, adjust to your liking)
- 2 bay leave
- 1 tbspn of dried basil
- 2 tsp of smoked paprika or normal paprika powder
- 300ml of tomato passata or puree
- 1/2 cup of water
- 2 tbsp of tomato paste
- freshly cracked black pepper to taste
- celtic sea salt to taste
OK this is how you roll:
- Marinate the pork cubes with the grated garlic paste, 1 tbspn of oil, 1 tsp of paprika powder and a pinch of salt for 5 mins.
- Heat the pot to medium high heat and add 3 tbspn of olive oil or coconut oil and start browning the meat 2 mins on each side until brown. Do this in batches to prevent overcrowding of the meat which will prevent the meat from browning. Remove the browned meat and set aside and keep repeating this process until all meat has been browned. Keep all the browned meat aside to add into the goulash later.
- Once all the meat has been browned, reduce the heat of the pot to medium low and add the carrots, capsicum, onions and the finely chopped garlic and saute for 5 mins. Add the the tomatoes in and make sure to scrap all the brown bits in the pan and stir everything for a minute. Let simmer for another 5 mins.
- Add the passata or puree, water and the tomato paste. Stir in well.
- Now add in the browned pork meat and give the goulash a good stir.
- Let simmer on medium low heat for 1.5 hours until the pork meat is tender and falls apart easily. Give the goulash a stir every half hour, if the bottom of the sauce starts drying up too much then add in another half cup of water and adjust again if needed as you stir the next time. The end result result should be thick saucy goulash and not a watery one.
- Finally, add in salt, pepper to taste and the parsley. Stir everything well and serve hot with basmati rice, potatoes or cauliflower rice. A side salad will do just fine as well. For an easy inspiration, check out my Carrot and Cucumber salad recipe.
Would you try this easy recipe at home for your family? Perhaps also freeze the leftovers for easy weeknight dinners? I would love to hear from you, share your thoughts below.