Bohemian pork goulash

Yield: 6 servings

Measure Ingredient
2 pounds Pork, lean, boneless, cut in
1/2- by 2-inch strips
White pepper
1 tablespoon Butter, or margarine
1 tablespoon Vegetable oil
2 Onions, thinly sliced and separated into rings
1 Garlic clove, minced
1 tablespoon Hungarian paprika
2 teaspoons Caraway seeds
½ teaspoon Dill seeds
1 Bay leaf
1 cup Beef stock
⅓ cup Dry white wine
1½ teaspoon Cornstarch, blended with 1 tablespoon water
⅔ cup Sour cream
Parsley, chopped, for garnish

1. Sprinkle pork strips on all sides with salt and pepper. In a large, heavy frying pan over medium-high heat, melt butter with oil; add pork strips, about half at a time and brown well on all sides, removing them as they brown. When all pork is browned, spoon off all but about 2 tablespoons of the pan drippings (if necessary).

2. Add onions and cook, stirring often, until rings are soft and begin to brown. Mix in garlic, paprika, caraway seed, and dill seed.

Return pork strips (along with any accumulated juices) to pan. Add bay leaf. Pour in stock and wine. Bring to boil, cover, reduce heat, and simmer until pork is tender (40 to 50 minutes).

3. Remove and discard bay leaf. Blend in cornstarch mixture and cook, stirring, until sauce boils and thickens. Remove pan from heat and blend in sour cream.

4. Return to low heat and stir gently until heated through. Do not boil. Taste and add salt if needed. Sprinkle with parsley.

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