Pork Goulash

2 tbsp oil or butter
8 cups sliced onions (2 lb.)
4 lb. lean pork in 1 inch chunks (use butter orshoulder)
2 tbsp sweet Hungarian paprika
3 cloves garlic, crushed
2 tbsp tomato puree or paste
1 1/2 tsp salt
2 tbsp flour
1/4 cup chicken broth
1 cup cored, seeded bell pepper, cut in 1 inch strips
1 cup sour cream at or yogurt
Pinch of pepper

Place pot on range over medium heat. Add oil, preheat and cook onions, stirring until wilted. Add pork; cook until meat loses pink color, stir often. Stir in paprika, garlic and tomato puree. Sprinkle with salt, pepper and flour and stir to coat meat. If there is a noticeable amount of liquid, omit stock.
Place pot on electric base at 3 for 6 to 7 hours or at 2 1/2 for 8 to 9 hours. One half hour before serving, blanch bell pepper in boiling water for 15 seconds, drain and add to goulash. Beat sour cream with small quantity of hot goulash, then add to pot and stir well.