Hungarian Pork

25 g/l oz polyunsaturated margarine
750 g/11/2 lb boned leg of pork, trimmed of fat
and cubed
1 large onion, peeled and chopped
1 clove garlic, peeled and finely chopped
1 tablespoon paprika
1/2 teaspoon caraway seeds
1/2 teaspoon cayenne
salt
freshly ground black pepper
large pinch of dried thyme
large pinch of dried marjoram 100 g/4 or button mushrooms
2 red peppers, cored, deseeded and sliced
150 ml/1/4 pint chicken stock
2 teaspoons cornflour, blended with
2 tablespoons cold water
150 ml/%4 pint soured cream or yogurt
chopped parsley, to garnish

leat the margarine in a heavy frying pan and lightly brown the meat, onion and garlic. Stir in all the seasonings and herbs. Place the mushrooms and red peppers in the bottom of a casserole and add the meat mixture and stock. Cook in a preheated moderate oven (180 °C/350 °F, Gas Mark 4) for about 11/2 hours or until the meat is tender.

Half an hour before serving, stir in the blended cornflour. Just before serving, pour in the soured cream or yogurt and garnish with parsley. SERVES 4 to 6