1 or 1 1/2 lbs. lean pork, cut in sm. pieces
2 med. onions
2 tbsp. butter
12 oz. fresh mushrooms, sliced
2 tbsp. Hungarian paprika
2 (14 1/2 oz.) cans clear Swanson beef broth
1 (about 10 3/4 oz.) can condensed tomato soup
1 sm. or 3/4 med. head cabbage, shredded
10-12 c. water
1 tsp. salt
2 bay leaves
1/2 tsp. dill weed or more according to your taste (I usually use a little more)
2 lg. carrots, sliced
5 sm. potatoes, diced, well scrubbed with skins on (prefer red ones, but can use white)
Pepper to suit if you do not use Morton's seasoning
2 tbsp. Lea & Perrins steak sauce (optional)

I use Budapest's Best sweet Hungarian paprika.

I use Morton's Nature's seasons seasoning blend instead of salt.

Brown pork, onions and sliced mushrooms in butter in small batches. Return to large pot or Dutch oven, add paprika, mix well and add remaining ingredients. Cover. Cook over medium heat about 30 minutes. Lower heat and cook another 30 to 45 minutes. Stir often.

You may want to add more salt or water. This can be eaten like a soup, or thicker like stew. This is an Americanized version. The American household no longer has beef stock simmering on the stove or jars of freshly canned stewed tomatoes. This recipe makes about 10 (16 oz.) servings.