Hungarian Pork Stew

• 4 lb. pork roast, cubed 3/4-inch
• 2 onions, chopped
• 2 carrots, chopped
• 2 stalks celery, chopped
• 2 c. mushrooms, sliced
• 1 (16 oz.) stewed tomatoes
• 2 cloves garlic, smooshed
• 1/2 c. flour
• 1/2 c. red wine
• 1 tsp. sesame oil
• 1/2 c. flour
• 2 Tbsp. black pepper
• 2 tsp. salt
• 2 Tbsp. paprika (1 hot, 1 sweet)
• 1 Tbsp. sage
• 1 Tbsp. marjoram
• 1 c. beef stock
• 4 Tbsp. olive oil

1. Mix flour, pepper and salt in pan. Dredge pork cubes in mixture.
2. Heat oiltn
3. large
4. skillet;
5. add garlic until tan. Add meat and
6. brown.
7. Remove meat and add veggies, saute until onions get limp
8. and
9. deglaze
10. with
11. beef stock and wine.tdd meat, tomatoes and
12. all spices.
13. Cover and cook on medium heat for 1 to 1 1/2 hours until meat is tender.
14. Serve over noodles with a dollop of
15. sour cream or yogurt.
16. Invite Uncle Phil for supper.

pork roast, onions, carrots, stalks celery, mushrooms, tomatoes, garlic, flour, red wine, sesame oil, flour, black pepper, salt, paprika, sage, marjoram, beef stock, olive oil

Taken from www.cookbooks.com/Recipe-Details.aspx?id=244952 (may not work)