Pork (or chicken) Paprikash

1 LB Pork leftover roast, chops, tenderloin (or chicken)
6-8 Strips of bacon (about 1/2 LB)
2 Bell Peppers (red, red and green) chopped coarsely
2 onions chopped 
1 C mushrooms, quartered
4-6 Garlic cloves chopped coarsely
1 can 14.5 oz diced tomatoes
2 C Chicken broth

1 TBS flour
3 tsp Sweet Hungarian Paprika
0.5-1 tsp Hot Hungarian Paprika
0.5 tsp fresh ground pepper.
1-2 TBS sour cream per serving

If the Pork is leftover:

Saute the bacon until crispy 
Add onions Saute until translucent, deglaze with chicken stock
saute garlic
add mushrooms, peppers, flour, spices  
stir, 2-3 minutes
add tomatoes and pork
simmer until warmed through.

Serve over hot egg noodles with a generous topping of sour cream.
-or-
turn off heat and blend in sour cream, to desired color/creaminess.

Using fresh Pork (or chicken) dredge the meat in the flour and 1/2 the paprika, and brown in the bacon fat, before adding the onions.

Basic Goulash (Crockpot)

I love Central European Cookin' - My mother made pierogies from scratch when I was a kid (She's half Lithuanian). Anyway , I was fortunate to study in Vienna, Austria and Sophia, Bulgaria while I was in college. So I learned about even more delicious food. (And some pretty scary soviet-era food. After I left Bulgaria, they "threw off the yoke of Soviet Oppression. That's part of my secret CIA resume' you can ask Valerie Plame.)

Goulash is a Hungarian meat stew, with a Tomato and Red Pepper base.

2.5 lbs stewing meat
1 Lg Onion, chopped
3 TBS Oil
8 oz tomato sauce
28 oz can whole tomatoes - chopped up.
14 oz can mushrooms
3 Lg carrots chopped
1 Red Bell Pepper
1 C. H2O
2 beef bullion cubes
2 TBS ground hot pepper Szego Hot or hotter depending on your taste
3 TBS regular or "sweet" Paprika
2 TBS Flour
3-4 TBS dried parsley
Dash Pepper

roll meat in flour, brown in skillet
All Into the crockpot - 8-10 hours on low