Pork Goulash.

For the pork goulash, fry 4 to 5 medium grated onions in 60 g of fat. Cut 1 kg of lean pork (from the shoulder) into cubes and add to the onion together with 1 tsp of paprika, salt and a little finely ground caraway. Cook for a short time in its own juice.

Pour a little soup, stew the meat until half tender, put it in jars and sterilize at 100 degrees for 50 minutes.

When used, brown the goulash with a little stirred flour, add a few spoonfuls of cream and quickly bring the pork goulash to the table with noodles cooked in light salted water.

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