Hungarian Pork Gulyas (4-6 servings)

Ingredients:

1 tbsp. lard or cooking oil
2 1/2 to 3 pounds lean pork, cut into 1/2 inch chunks
3 tbsp. lard or butter
4 med. (about 1 pound) onions, finely chopped
4 lg. (about 2 cups) carrots , finely chopped
3 (about 1 cup) celery stalks, finely chopped
2 garlic cloves, minced
3 - 4 tbsp. imported sweet Hungarian paprika depending on strength
1 1/2 tsp. fresh thyme
1 1/2 tsp. fresh savory
1/2 tsp. caraway seeds
3 quarts beef stock
2 cups tomato puree
2 cups (1/2 small head) chopped cabbage
1 pound sauerkraut, rinsed and drained
2 lg. (about 2 cups) potatoes , peeled and cut into 1/2 inch cubes
To taste salt, if desired,
1/2 tsp. freshly ground black pepper
2 cups sour cream
To garnish chopped parsley or chives

Preparation:

In a medium (3-quart) saucepan heat 1 tablespoon lard over high heat until it begins to smoke.  Drop in the pieces of meat.  Stir to sear and brown on all sides, about 12 minutes. Lift the meat out with a slotted spoon and set aside for the moment.  Drop 3 tablespoons lard or butter into the hot pot and add onions, carrots, celery and garlic.  Cover and sweat over medium heat until the onions are soft and begin to brown, about 12 minutes. Stir in the paprika, thyme, savory and caraway seeds.  Add stock, tomato puree and chopped cabbage. Simmer 1 1/2 hours, Reduce heat. Partially cover and simmer, over medium heat for 11/2 hours. During the last half hour of simmering, dip 1 1/2 cups of vegetables from the pot and puree them in a food processor or blender. 

Return the puree to the goulash to thicken. Simmer 15 min.
Add sauerkraut. Simmer for an additional 15 minutes.

Drop in the potatoes  and simmer for another 20 minutes or until the potatoes are just tender. Taste the seasonings and adjust.

Serve stew in heated bowls. Top each serving with dollop of the reserved sour cream. Sprinkle with parsley or chives.
Serve with a full-bodied red wine  or
dark beer.  Enjoy!!