Shelly's Recipe

CHEDDAR GOULASH

Category: Roasts/Tenderloins - Pork

2 tbsp butter, divided
1 small onion, chopped
2-4 cloves garlic, sliced and divided
2 lbs stewed meat
1 lb pork tenderloin, cubed into 1 inch pieces
2 lb plum tomatoes, coarsely chopped
1 (6 oz) can tomato paste
1 cup carrots, sliced
1 cup zucchini, sliced
1 cup red wine
2 cups water
1/8 tsp cinnamon, allspice and ground coriander seed
1/4 tsp salt and white pepper
2 cups medium cheddar, shredded

Melt butter in a Dutch oven. Add onions and half the garlic and saute until transparent. Trim any excess fat from meat and brown. Do not overcrowd the meat in the bottom of the pan. If necessary, brown meat in batches. When meat is cooked, remove and set aside.

Add second tbsp butter to pan and saute tomatoes and remaining garlic. Cook tomatoes until soft. Add pasts, vegetables, meat, liquids and spices. Cover and let simmer for 1 1/2 hours or until meat is tender. Stir in shredded cheese just prior to serving. Serves 6