Goulash Prep: 15 min, Cook: 1:40. 1-1/4 slices bacon, diced 3/4 large onion, chopped 13 ounces pork shoulder, cut into 1 inch cubes 5 ounces boneless beef for stew 1 Tbs. plus 1 tsp. sweet paprika 1/4 tsp. caraway seeds 1/3 cup dry white wine 2 red potatoes, cut into 1 inch chunks 1-1/4 small green bell peppers, seeded and cut into 1 inch squares 3/4 cup plus 2 Tbs. chicken stock 3/4 cup plus 1 Tbs. sauerkraut, rinsed and squeezed dry 3/4 large tomato, diced 1/3 cup sour cream Preheat oven to 350°F. Cook bacon and onions in a large flameproof casserole over medium heat 8-10 minutes, stirring occasionally, until bacon is crisp. Add pork and beef, in batches if necessary, and cook 6-8 minutes, stirring occasionally, until brown. Return all meat to pan. Stir in next 3 ingredients and cook 1 minute Stir in next 4 ingredients and salt and pepper to taste. Cover tightly and transfer casserole to oven. Bake 1 to 1-1/2 hours, until meat and potatoes are tender. Stir in tomato and sour cream and serve.
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