Helen's Pork Gulyas

This is similar to other Hungarian Pork Gulyas, but with a twist. I marinated the pork, and the cajun seasoning does something wonderful to the taste of this dish. You can make it as spicy as you like. I actually did. Serve with Fresh Hard Crusted Bread for dunking the sauce and a green leafy salad. Also yu can add a tsp. of tomato paste for a little added flavor.(opt.)

• Ready In: 1 hr 45 mins
• Serves: 4-6

Ingredients

• 3 -4  tablespoons olive oil
• 2  large onions, sliced thinly
• 2  lbs  pork loin, chopped in 1 inch cubes
• 1  dash lemon juice
•  garlic powder
• 1  dill pickle, cut very tiny (relish size)
• 1  carrot, shredded
• 3 -4  cups hot water
• 2  teaspoons chicken bouillon granules or 2  chicken bouillon cubes
• 2 -3  tablespoons sweet Hungarian paprika
• 1 -2  teaspoon  cajun seasoning
•  salt & freshly ground black pepper
• 4  medium potatoes, cut in cubes

• If you need to thicken at at use

• 1 -2  tablespoon flour
• 2 -4  tablespoons  cold water (shake in a container to remove lumps)

Directions

1. Marinate the pork cubes, in lemon, and sprinkle with garlic powder Let stand till the onions are browned.
2. In a large stew pot, heat the olive oil.
3. Brown the onions till they are carmel in color.
4. Add the pork and brown on all sides.
5. Add the rest in order except the flour.
6. Cook on a medium low fire.
7. Cook until the pork and potatoes are tender.
8. If the sauce is thinner than you like, use the flour and water to thicken.
9. Cook until it reaches the thickness you prefer.