Paprika Pork Hash

Ingredients
50g Specially Selected Pork mince
2 tbsp olive oil
1 onion, chopped
2 garlic cloves, chopped
1 green pepper, deseeded and chopped
250g potatoes, peeled and chopped
2 tbsp ground paprika
1 tbsp ground cumin
3 large tomatoes, chopped
2 tbsp tomato puree
300ml vegetable or chicken stock
142ml carton soured cream or creme fraiche
Freshly chopped parsley, to garnish

Method

Heat the oil in a large frying pan and cook the mince until coloured and crumbly.  Add the onion, garlic, green pepper and potato and cook for 5 mnutes.  Sprinkle in the paprika and cumin and cook for a further minute.

Stir in the tomatoes, puree and stock. Season then bring to a gentle simmer, and leave, uncovered, to cook for 10-12 minutes or until much of the stock has been absorbed.
Serve the goulash with a spoonful of soured cream over the top and freshly chopped parsley to garnish.