Pork or Lamb Goulash A' Blanc

Hungarian stew cooked a' Blanc, or without browning.

• Ready In: 1 hr 50 mins
• Serves: 6

Ingredients

• 2 1⁄2 lbs pork or 2 1⁄2 lbs lamb, cubed
• 1 1⁄2 cups  chopped onions
• 2  tablespoons  oil (or cooking spray)
• 2  cloves garlic, mashed
• 1  teaspoon caraway seed
• 2  teaspoons marjoram
• 1  tablespoon sweet paprika
• 2  tablespoons brown sugar
•  grating fresh lemon rind
• 2  cups water or 2  cups  stock
• 1⁄2-1  cup sour cream (optional)

Directions

1. Saute onion in oil until onion is tender.
2. Add remaining ingredients EXCEPT sour cream.
3. Cover and simmer slowly 1 1/2 hours.
4. (You can simmer in the oven in a tightly covered baking dish at 325F for 2 hrs.) You may add sour cream before serving.
5. Do not boil after adding it.
6. Serve over hot cooked noodles, spaetzle, or mashed potatoes.