Pork goulash

November 12, 2008
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Serves 6

Simple, satisfying, and economical dishes such as this pork goulash make up the menu at Pyza in Brooklyn's Greenpoint neighborhood. This recipe comes from an old volume by Marja Ochorowicz-Monatowa. The dish depends on a top-quality paprika.

3 large baking potatoes, peeled and quartered
Salt and pepper, to taste
2 tablespoons vegetable oil
4 medium onions, sliced
2 teaspoons paprika
2 pounds boneless pork, cut into 2-inch pieces
1 tablespoon flour
1 1/2 cups chicken stock
2 tablespoons tomato puree
1. In a large pot, combine the potatoes with water to cover them by 2 inches and a large pinch of salt. Bring to a boil, lower the heat, and simmer for 6 minutes or until the potatoes are not quite tender. Drain and set aside.

2. In a heavy flameproof casserole, heat the vegetable oil over medium heat. Add the onions, salt, and pepper. Cook, stirring often, for 10 minutes or until the onions soften. Stir in the paprika and cook 1 minute.

3. Add the pork and cook, stirring often, for 5 minutes.

4. Dust the meat with flour and stir well. Stir in the chicken stock and tomato puree. Bring to a boil, stirring constantly.

5. Add the potatoes, cover the pan, and simmer for 1 hour or until the meat is tender and the potatoes are cooked through.

Adapted from "Polish Cookery"

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