Beef and Pork Stew (Marosszeki Heranytokany)

• 1-pound piece boneless beef chuck
• 1/4 pound double-smoked bacon or regular smoked bacon
• 1 medium onion
• 1 tablespoon paprika (preferably sweet Hungarian*)
• 1/2 cup water
• a pinch freshly ground black pepper
• a pinch caraway seeds
• 1/2 teaspoon dried marjoram, crumbled
• 1 cup dry white wine
• 1 pound pork tenderloin
• 1/4 pound mushrooms
• 1 tablespoon lard or vegetable oil
• 1 cup sour cream
• 1 tablespoon all-purpose flour
• *available at some specialty foods shops and by mail order from Penzey's, Ltd., tel. (414) 679-7207.

1. Cut beef into 1/2-inch cubes.
2. Finely chop separately bacon and onion.
3. In a 4-quart heavy kettle cook bacon over moderate heat, stirring, until crisp.
4. Add onion and cook until softened.
5. Stir in paprika and water and simmer 5 minutes.
6. Add beef, pepper, caraway seeds, marjoram, and 1/2 cup wine and simmer, covered, stirring occasionally, 30 minutes.
7. Cut pork into 1/2-inch cubes.
8. Add pork, remaining 1/2 cup wine, and salt to taste and simmer, covered, stirring occasionally, until meat is tender, about 2 1/2 hours.
9. Quarter mushrooms.
10. In a skillet cook mushrooms in lard or oil over moderate heat, stirring, until just tender, about 5 minutes, and add to stew.
11. Just before serving, in a bowl whisk together sour cream and flour until smooth and stir into stew.
12. Simmer stew, stirring, 5 minutes.

boneless beef chuck, bacon, onion, paprika, water, freshly ground black pepper, caraway seeds, marjoram, white wine, pork tenderloin, mushrooms, lard, sour cream, flour, ltd

Taken from www.epicurious.com/recipes/food/views/beef-and-pork-stew-marosszeki-heranytokany-14989 (may not work)