GET YOUR GOULASH GOULASHED IN YOUR POTATO PANCAKE I'M NOT PERFECT BUT GOULASH IS! DONT GET TWEAKED WARM YOUR BONES!!!

INGREDIENTS
2lbs Pork Shoulder
½ cup Bacon, chopped
1 Tbsp Pork Fat
1 Large Onion
2 Medium Carrots, roughly diced
1 Bell Pepper, roughly diced
2 Tbsp paprika
1 Tbsp Chili Powder
1 Tbsp Allspice
1 Tbsp Garlic Powder
2 Tbsp Soy Sauce
3 Tbsp Tomato Paste
1 liter Chicken Stock
2 Bay Leaves
Salt

POTATO PANCAKE INGREDIENTS:
3 Russet Potatoes, peeled and grated
½ Onion, grated
1 Egg
2 Tbsp Whole Wheat Flour
Salt
Pepper
1 Tbsp Lard

COOKING METHOD:
1. Cut bacon into little pieces. Add to a large pot with pork fat over high heat. Dice up the carrots and bell pepper then blend them together and add to the pot.
2. Roughly chop and blend an onion. Add to the large pot with bacon, carrot, and peppers.
3. Add spices to the pot and mix them together before letting it out with just enough chicken stock.
4. Cut pork into little chunks and add to the pot. Stir together and just barely cover with the remaining chicken stock. Stir together before adding bay leaves and 2 Tbsp of salt.
5. Preheat oven to 325F. While it preheats bring the pot up to a simmer. Place pot into the oven for 2 hours.
6. For potato pancakes, peel and grate the potatoes, and add them to the blender. Once blended, pour through a fine mesh strainer into a large mixing bowl. Add in grated onion. Move the mixture around (don’t press on it) a bit before letting it sit and drain.
7. Pour liquid into a small pot. Add the potato pulp to a large bowl and crack an egg into it with whole wheat flour. Add salt and pepper. Mix together until a batter consistency forms.
8. In a nonstick skillet over high heat, add in lard. Once melted, fill the bottom of the skillet with the potato batter. Spread evenly with a sprinkle of salt, and let it sit until lightly browned on the bottom or easily slides across the skillet. Flip and cook until browned on the other side. Rinse and repeat.
9. Place the pancake down on ¾ of the plate and ladle the pork goulash on top of the pancake and fold. Top with sour cream, dill, fresh cracked pepper, and paired with beet and cucumber salad.

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