I made this receipe today and I was very very disappointed in it. The flavour was nice but it was no way like the goulash Jamie pulled out of his oven. It was just a watery mess with lots of peppers and onions in it.
I don't know why Jamie Oliver cooks the pork shoulder in one piece and then breaks it up at the end [so the recipe goes].
Same ingredients stewed with the meat chopped into bits and with cubes of potato added part way through would make a more authentic goulash and the spud would soak up the flavours and help thicken the sauce. We always do goulash that way.
I made this last week and it was brilliant. The only variation was I cooked it for around 5-hours. The meat was moist and tender, and the sauce well flavoured and not too thin. The family loved it, and I will certainly be making it again.
