Pork Neck Goulash with burnt butter mash



Eskort Smoked Pork Neck Steaks, cut into cubes

4 carrots, quartered

salt and freshly ground pepper

olive oil for cooking

1 red onion, chopped

1 garlic clove, chopped

1 bay leaf

1 red pepper, charred and peeled

1 yellow pepper, charred and peeled

410g (1 can) chopped tomatoes

2 potatoes, boiled

60ml (¼c) butter

125ml (½c) milk 


1      Preheat the oven to 190°C.

1      Place the carrots on a greased baking sheet, season with salt and pepper and roast for 10 minutes.

2      In a pot over moderate heat, fry the onion, garlic and bay leaf until the onion is glossy.

3      Add the pork neck, peppers and chopped tomatoes and simmer for 10 minutes.

4      For the mash, add butter to a pot over a moderate heat and allow to brown.

5      Add the boiled potatoes and milk and mash until smooth.

6      Season with salt and pepper.

    Serve the stew on top of the mash and top with carrots.

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