In a pan, gently fry onion in the oil until soft. Blend together the flour, paprika, salt and pepper. Toss the
pork in the seasoned flour and add to the pan, fry until brown on all sides. Add red pepper, oregano, puree and stock. Bring to the boil, stirring continuously until thickened.
Transfer all the ingredients to the crock pot and place into the slow cooker base. Place the lid on the pot and cook for approximately 3 1/2 - 7 1/2 hours. MEDIUM HEAT. Just before serving, swirl the cream or yoghurt into the goulash. |
