3 pounds boneless pork
1 tablespoon olive oil
2 slices bacon, plus drippings
4 large onions, thinly sliced
2 cloves garlic, minced
2 tablespoons Hungarian sweet paprika
2 tablespoons wine or cider vinegar
1 tablespoon caraway seed
2 cups beef or pork broth
1-2 tablespoons Wondra flour
1/2 cup sour cream
This traditional Hungarian dish can now be made in slow cookers. If you don't have one of the ones with a removable liner for browning, start it off in a heavy skillet and transfer it to a Crock-Pot, or just make it the old-fashioned way in a heavy cast iron Dutch oven. Great for camp fire cooking!
Cut pork into 2 inch cubes, removing all traces of fat. Heat bacon in a heavy dutch oven until crunchy, then crumble. In same skillet, saute onions and cook, stirring constantly for 3-4 minutes of until soft and golden. Add garlic and paprika; cook, stirring for 2 more minutes (do not let garlic brown).
Add vinegar, pork, salt and caraway seed, stirring well. Add enough broth to barely cover the pork. Reduce heat to low setting and simmer, stirring occasionally, for about 1 hour or until pork is almost, but not quite tender.
To thicken, stir in Wondra flour. Add sour cream; stir well.
Cover; simmer for 20 minutes, or until meat is tender. The sauce should have a consistency similar to heavy cream. If the sauce is too thin, cook without cover until sauce has thickened; if too thick, add a small amount of broth.
Serve with boiled baby potatoes or over buttered noodles or steamed rice.
About 6 servings.
