On Saturday, April 5, 2014 3:01:53 AM UTC-4, Paul M. Cook wrote:
> 4 cans clams
>
> 1 potato, large
>
> 2 pounds pork shoulder
>
> onion
>
>
>
> Thinks something Portugese. Recipes ideas?

Being a fan of simple and goulash, I'd make some kind of goulash/porkolt. Everything I make turns into goulash. Yesterday, I made beef wellington and it turned into goulash for some reason. Actually, there is a restaurant here that had on it's special menu Hungarian goulash made with beef tenderloin. I don't see the point. I think that goulash needs to be simmered for a long time, and tenderloin doesn't do well. However, in my thinking, I think it would be correct to simmer the onions/garlic and paprika and stock for a couple of hours then add browned tenderloin? I should have tried the stuff. It was $10 a serving.