| Pork Goulash
4 strips of bacon, diced
2 pounds of boneless pork, cubed
2 bay leaves
4 cloves
1 tablespoon of caraway seeds
1/2 cup of tomato puree
2 cups of dry red wine
6 carrots, quartered
4 medium potatoes, peeled and quartered
6 medium onions, peeled
2 tablespoons of cornstarch
1/4 cup of water |
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Fry the diced bacon in a fireproof 3 quart casserole until crisp. Remove bacon. Pat pork dry with absorbent paper. Brown in bacon fat. Add seasonings, tomato puree and wine. If meat is not covered, add enough water to cover. Cover casserole and simmer 3/4 hour. Add vegetables and stew 3/4 hour longer or until vegetables are done. Mix cornstarch with water and stir into sauce to thicken. Serves 4 - 6 |
