Wenceslaus Square Goulash

From the book Czech and Slovak Touches. Recipe from Anna Kenjar

• Ready In: 1 hr
• Serves: 6

Ingredients

• 1⁄2 cup  lard or 1⁄2 cup shortening
• 1  cup  chopped celery
• 2  large onions, chopped
• 2  lbs  lean pork, cut into cubes
• 2  bay leaves
• 2  cups tomato juice
• 1  tablespoon caraway seed
• 1  cup red wine
• 1  teaspoon salt
• 1  tablespoon paprika
• 2  cups water

Directions

1. In a large skillet melt lard, then saute onion and celery.
2. Add meat and fry until lightly browned on all sides.
3. Add bay leaves, tomato juice, caraway seed, wine, salt and paprika, stirring to coat evenly.
4. Add water, cover and simmer without stirring for 30 minutes.
5. Serve over dumplings.