Hungarian Goulash

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Hungarian Goulash
3 lbs pork shoulder, trimmed of fat and cut into ~1½-inch cubes (have the butcher do this)
Optional: up to ¼ of the meat can be ham, for a smokier taste
2 cups onions, thinly sliced
2 red Bell peppers, chopped
6 stalks celery, chopped
4 cloves garlic
6 tbs sweet Hungarian paprika
1 tsp hot Hungarian Paprika, or ½ ttsp hot red pepper
1 tsp marjoram
1 tsp caraway seed
2 bay leaves
1/4 cup tomato paste
salt and pepper
Season the pork with salt and pepper, and brown in a skillet over medium-high heat. Browning isn’t essential, but takes out more excess fat and some of the moisture, as well as adding flavor. Put in the bottom of the crockpot.
Saute the vegetables in a skillet over high heat for 3 to 5 min to remove some moisture. Remove from heat, and add the rest of the ingredients and combine well.
Spoon into crockpot over the meat.
Cook for 3 hours on high, or 6 to 8 hours on low. About half an hour before serving, taste and adjust seasonings. Serves 10

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