Hungarian Pork Goulash

Hungarian Pork Goulash
4 servings

Oil	1 Tbsp
Onions	4 C (1 lb)
Pork shoulder, bone in	2 lb
Paprika	2 Tbsp
Tomato paste	1 Tbsp
Garlic	2 cloves
Salt	3/4 tsp
Flour	1 Tbsp
Chicken stock	2 Tbsp
Green pepper	1/2 C
Sour cream	1/2C

Slice onions thin, and saute in oil. Add pork, saute 5-10 minutes.
Add paprika, tomato paste, garlic, salt, and flour.
PUt in slow cooker on low for 7 hours, adding liquid if necessary.
Half an hour before serving, dice and saute green pepper and add to meat mixture.
Mix a small amount of the cooking liquid with the sour cream, and stir back into cooker.

Serve over noodles.

Black Bean Soup

Black Bean Soup
Originally uploaded by Simply Frugal

A sturdy bean soup with Caribbean flavors.

CUBAN BEAN SOUP
Six servings
Buy: Black beans, pork loin (ham, dry sherry, fresh lemon)

	6 servings	2 servings
Black beans	2 C	2/3 C
Olive oil	2 Tbsp	2 tsp
Onions, chopped	1 C	1/3 C
Garlic	2 tsp	1 tsp
Pork shoulder	8 oz	3 oz
Tomato	1/2 C	3 Tbsp
Vinegar	2 Tbsp	2 tsp
Cumin	1/2 tsp	dash
Bay leaf	1	1/3
Pepper	dash	dash
Salt	1/2 tsp	dash

Wash beans well. Soak over night, drain soaking water. Cover beans with water and bring to a boil. Turn down heat and simmer until soft, about 3 hours. Drain. Puree the beans. Lightly rinse the pan, and return beans.

Chop pork into small dice.

Heat the oil until a haze forms. Add the onions and the garlic and stir until soft. Add the cumin, bay leaf, and pepper, and stir for 1 minute. Add tomato, pork, sherry OR vinegar, and stir until mixture thickens slightly. Add to bean puree and heat for 15 minutes.

Serve garnished with slices of boiled egg and lemon.

Fancy Fixins
Use ham instead of pork
Use annatto oil in place of olive oil
Use fresh tomato in place of canned diced tomato
Use sherry instead of vinegar

Extremely Frugal Carolina BBQ Sauce

A sharp contrast to the usual tomato-based barbeque sauce

Cider Vinegar	1 1/2 C
Water	1 C
Butter	1 Tbsp
Dried red pepper flakes	1/4 tsp
Salt	1 tsp
Garlic	2 cloves

Heat vinegar, water and butter until butter melts. Add dried red pepper flakes, salt, and crushed garlic. Simmer for 10 minutes.

Use as marinade and basting sauce for pork, chicken, and beef.

Simple Apple Onion Saute

Apple Onion Celery Pork
Originally uploaded by Simply Frugal

An easy accompaniment to roasted meat.

Apple Onion Saute
4 servings

Apples, Granny Smith	1 pound
Onions	1/2 pound
Butter	1 Tbsp
Celery (optional)	1/2 C
Sage	1 tsp
Salt	1 tps

Slice onions into thin rounds.
Core apples, but do not peel. Slice into thin wedges.
Melt butter in frying pan, and saute apples until slightly browned.
Add onions (and celery) and saute until translucent.
Add sage and salt and pepper to taste. Cover and cook 5 minutes longer.

Can also be used as a base while roasting pork or beef.