Goulash - cooking recipe

Ingredients

2 Tbsp. shortening
1 lb. pork, cut into cubes
1 lb. beef, cut into cubes
1 large onion, chopped
2 Tbsp. paprika
1/4 tsp. cayenne pepper
1 tsp. salt
water
2 beef bouillon cubes
2 cloves garlic, minced
1 tsp. oregano
1/8 tsp. black pepper
1 (28 oz.) can tomatoes
1 green pepper, chopped
1 large potato, peeled and chopped
2 c. or more shredded cabbage
splash of red wine
2 Tbsp. cornstarch

Preparation

In a large, heavy pot, brown meat in shortening.
Add onion, paprika and cayenne pepper.
Cook 2 minutes, stirring the meat. Add enough water to cover the meat.
Add the bouillon cubes, garlic, oregano and pepper.
Simmer 1 hour, covered.
Add the tomatoes, green pepper and potato.
Simmer 45 minutes longer.
Add the cabbage and wine, if desired.
Check for seasoning.
Make a paste of cold water and cornstarch, stirring into the goulash. Simmer just until cabbage is tender and stew is thickened.
Makes 10 hearty servings.
Freezes well.