Saute onion and pepper in margarine until soft.
Add pork, 1 cup water, tomato juice, paprika and salt; stir well.
Cover and simmer 1 1/2 hours until very tender.
Mix flour and 1/2 cup water, stir into stew until thickened.
Stir and blend Bisquick and milk. Drop by teaspoonfuls into simmering gravy and cook 10 minutes. Cover and cook 10 minutes longer.
TO MAKE BASIC PORK SAUSAGE RECIPE: Place ground pork into a large bowl. Measure and distribute ingredient items evenly over pork. Wearing kitchen gloves, combine mixture using hands until thoroughly blended. Brown pork sausage in skillet, or cook according to recipe directions.
TO MAKE VARIATION SAUSAGE RECIPE: Add specified additional ingredients before mixing. Brown in skillet, or cook according to recipe directions.
Sear the meats, onions, bell pepper, and garlic in a large deep pan.
Season with salt and pepper. Add caraway seeds.
Stir in rinsed and drained kraut.
Add beef broth.
Reduce heat, cover and simmer for 2 hours, stirring occasionally. Add water if you need to.
20 minutes before goulash is done, stir in sour cream and paprika. Do not allow the goulash to boil at this point.
GOULASH:
In a large heavy
Cut pork into 2-inch cubes.
In large Dutch oven, combine pork, onion, garlic, dill, caraway, salt, bouillon cube and boiling water.
Bring to boil; reduce heat and simmer, covered, 1 hour.
Add paprika; stir to dissolve. Add sauerkraut; mix well.
Simmer, covered, until meat is tender, 1 hour or longer.
Stir in sour cream; heat thoroughly.
Saute onion and garlic in small amount of oil.
Stir in dill weed and caraway seed.
Add boiling water, bouillon and pork cubes.
Mix in sauerkraut.
Simmer 1 to 2 hours until pork is tender.
(If desired, add 2 cups sour cream.)
Serve with mashed potatoes.
This was my mom's recipe for pork chops. I do not
ranslucent, about 5 minutes. Add pork and cook until lightly browned
Dust pork in seasoned flour. Heat 1
Add in the onion, pork, hot and Hungarian paprika. Stir until browned
Place 6 pork chops or spareribs on bottom of pan.
Top with onion, sliced very thin.
Add sauerkraut, drained, over pork then next pour on tomato sauce.
Add water; cover and simmer 1 1/2 hours on top of stove.
Before serving, add 1 heaping teaspoonful sugar.
Do not stir or disturb while cooking.
Pound the pork slices lightly with a flat mallet.
Sprinkle them with salt and pepper.
Dredge them in the flour.
Heat the oil in a large frying pan and when it is hot, add the pork slices. Cook for 2 minutes on each side.
Transfer the pork slices to a serving plate and keep them warm.
Brown pork chops in small amount of oil.
Combine soup and sour cream.
Add spices to taste.
Heat gently.
Add mushrooms. Cover pork chops with sauce and bake in slow oven at 300\u00b0 until pork is tender.
place large skillet over high heat.
add shortening.
Saute the onions.
season pork chops with salt and pepper.
Add pork chops in to the skillet and brown on both sides.
add sausage.
remove skillet from heat, while stirring add sweet paprika.
return skillet to heat, add tomatoes, green bell pepper, water, carraway seeds and hot paprika (optional).
season with salt and pepper.
reduce heat to low.
simmer for 20 minutes or until tender.
serve with white bread, baguette, penne pasta or white rice.
oil and salt; pour over pork. Cover and cook on low
Saute chopped onion and garlic in shortening; add paprika and pepper.
Add pork and salt.
Steam until meat is well done, adding a small amount of water to prevent burning, about 1 1/2 hours. Rinse sauerkraut with cold water and add to pork.
Cook about 15 minutes or until kraut is tender.
Add sour cream and serve at once.
Best if served with tiny dumplings.
(See Chicken Paprikas.)
Rub pork chops with garlic season, paprika, salt and pepper. Roll in flour and brown in hot oil in skillet.
Remove chops from pan.
Into skillet, add 1 can cream of mushroom soup, milk and sour cream.
Stir and heat slowly until hot.
Set aside.
Place sliced potatoes in 9 x 13-inch baking pan.
Cover with soup mixture. Place browned pork chops on top.
Sprinkle with additional paprika. Cover tightly with foil and bake at 350\u00b0 for 1 hour.
Serve with tossed salad and hot rolls.
In a slow cooker (crock pot) mix pork, tomatoes, onion soup mix, paprika, garlic, and caraway seeds.
Cover and cook on LOW for 7 to 9 hours or until pork is tender.
When ready to serve, stir in sour cream (if using) and dill.
he roast.
Cook the pork roast for 6 hours on
Mix the first 6 ingredients in a slow cooker.
Cover and cook on LOW 7-9 hours until pork is tender.
Stir in sour cream and dill.
Serve over egg noodles.