Okay below is the recipe I started with. I pretty much just doubled it across the board. Except I used some real meaty Pork country style ribs which I trimed of excess fat, removed from the bone, and cut into big cubes 1 to 1.5 inch. Instead of just diced tomatoes to the tune of about a quart, I used 3 cans 10 oz each of rotel tomatoes with green chiles. I did this in a slow cooker on low. At 3 hours I stirred the whole thing really well and put the lid back on. Then I took a nap. At 5.5 hours I stirred it again. Hell, it smelled delicious and looked done. I scooped a piece of meat out and gave it the taste test. Fully cooked, juicy and savory, but something was missing. The Tomato / Paprika sauce was sort of tangy .... a bit too much so, otherwise the flavor was pretty damn good. After going to the library to ponder this quandry, I washed my hands and went to the wine cabinet. Back to the pot. I stirred in 1/4 cup Marsala wine. Second taste test decidedly was a little more hearty and I was amazed at the difference 1/4 cup of sweet wine had made. This stuff is delicious. For now forget the sour cream in the recipe, it's great just the way it is. As soon as the Jalapeno Sweet cornbread is done, I am going to cut a big square, cut it up into 4 big fingers. Hit them with some butter, and dip me a big bowl of this Savory Pork Stew. Try it, You will like it !!! . Homemade Hungarian Goulash A great family dish, Jackie Kohn's recipe boasts a rich creamy sauce certain to satisfy goulash lovers. “I enjoy sharing recipes with friends and family,” says the Duluth, Minnesota cook, “and this one's great for pot-luck suppers, too.” TIP: Garnish with fresh parsley for flavor and color. 6-8 ServingsPrep: 15 min. Cook: 8 hours Ingredients 2 pounds beef top round steak, cut into 1-inch cubes 1 cup chopped onion 2 tablespoons all-purpose flour 1-1/2 teaspoons paprika 1 teaspoon garlic salt 1/2 teaspoon pepper 1 can (14-1/2 ounces) diced tomatoes, undrained 1 bay leaf 1 cup (8 ounces) sour cream Hot cooked noodles Directions Place beef and onion in a 3-qt. slow cooker. Combine the flour, paprika, garlic salt and pepper; sprinkle over beef and stir to coat. Stir in tomatoes; add bay leaf. Cover and cook on low for 8-10 hours or until meat is tender. Discard bay leaf. Just before serving, stir in sour cream; heat through. Serve with noodles. Yield: 6-8 servings.