Pork Goulash

Ingredients:
pork shoulder
wheat-free flour (3 tablespoons)
light olive oil
lemon juice (optional)
lactose free/substitute milk or cream (1/3 cup)
salt, pepper

Cut the pork into small cubes. You can mix the olive oil and lemon juice together, add to the meat and leave it for an hour or so to marinate, though this is optional. Add a few pinches of flour, salt and pepper. Let the oil in the frying pan become quite hot and fry on high heat for a few minutes. Transfer to a pan, use water to rinse out the meat juices from the frying pan and add to the meat. Cover and simmer for 45 minutes to an hour. Towards the end, mix some flour with the milk/cream and add to the goulash slowly, whilst stirring. Continue cooking until the sauce is thickened. Serve with buckwheat or potatoes, and low FODMAP veg.