Goulash...yum!

Goulash:  We had this for dinner on the Saturday before Easter.  It was simple to prepare, fairly inexpensive and tasted wonderful!  I forgot the cream but it didn't matter.

Ingredients

•  * 2 tbsp olive oil
• * 500g pork tenderloin, cut into chunks
• * 30g plain flour
• * 1 large onion, thinly sliced
• * 2 cloves of garlic, finely chopped
• * 2 of red and green pepper, deseeded and thinly sliced
• * 2 tbsp tomato purée
• * 2 tbsp paprika
• *1 can chopped tomotoes
• * 75ml dry white wine
• * 300ml beef stock, home-made or shop-bought
• * black pepper

1. Heat 1 tablespoon of olive oil in a casserole dish or heavy-based saucepan.
2. Coat the pork with the flour and brown well, in batches, in the hot casserole dish. Set the browned meat aside.
3. Add in the remaining olive oil. Add in the onion, garlic, pepper to the casserole dish and fry until softened, around 5 minutes.
4. Return the pork to the pan with the tomato puree and paprika. Cook, stirring, for 2 minutes.
5. Add the tomatoes, white wine and beef stock. Cover and cook it on the hob on a gentle heat for about an hour, removing the lid after 45 minutes.
6. Check seasonings and add salt and freshly ground pepper as needed. Stir in the sour cream and serve.