2 tbsp. oil or butter
8 cups sliced onions (2 lb.)
4 lb. lean pork in 1 inch chunks (use butter or shoulder)
2 to 3 tbsp. sweet Hungarian paprika
3 cloves garlic, crushed
2 tbsp. tomato puree or paste
1 1/2 tsp. salt
2 tbsp. flour
1/4 c. chicken broth
1 c. cored, seeded bell pepper, cut in 1 inch strips
1 c. dairy sour cream at room temperature (optional) or yogurt
Pinch of pepper

Place pot on range over medium heat. Add oil, preheat and cook onions, stirring until wilted. Add pork; cook until meat loses pink color, stir often. Stir in paprika, garlic and tomato puree. Sprinkle with salt, pepper and flour and stir to coat meat. If there is a noticeable amount of liquid, omit stock.

Place pot on electric base at 3 for 6 to 7 hours or at 2 1/2 for 8 to 9 hours. One half hour before serving, blanch bell pepper in boiling water for 15 seconds, drain and add to goulash. Beat sour cream with small quantity of hot goulash, then add to pot and stir well.