Paprika Pork Stew (Goulash) with Bell Pepper, Tomato & Dill Potatoes

Directions

1. Wash all fresh produce and keep things ready on the counter.
2. In a medium saucepan, place the potatoes and cover with hot water; bring to a boil, then simmer until tender, about 10–12 minutes. Drain and keep warm covered.
3. In a small bowl, combine onion, garlic, carrots, and the bell pepper; set aside.
4. Pat the pork dry, cut into 2-inch pieces, and season with salt and pepper.
5. Heat oil in a second medium saucepan over medium heat; brown the pork pieces, 3–4 minutes, stirring to color on all sides and stopping before they are fully cooked.
6. Add the chopped vegetables to the pan with the pork and cook until they soften, 3–4 minutes, stirring occasionally.
7. Stir in the can of tomatoes and the paprika, pepper flakes (if using), and thyme; bring to a boil, then reduce heat and simmer until the pork is cooked through and the vegetables are tender, 8–10 minutes.
8. Shave half of the dill from the stems, mince, and stir into the potatoes with a little oil and salt; lightly mash and cover to keep warm (reserve the rest for the stew).
9. When the stew is done, mix in the remaining dill, then remove from heat.
10. To serve, divide the potatoes and the pork stew among bowls and top with Greek yogurt.