This is the recipe my wife uses to make Schweinegulasch, although
she has long since ceased to measure the ingredients. She has
also stopped removing the meat before adding the cornstarch to
thicken the gravy.

Schweinegulasch (Pork Goulasch) - a German recipe
Serve this with Knödel, noodles, or mashed potatoes.
If you like, you can add a couple of tablespoons of Madeira.
Serves 6.
210 Calories, 3 grams net carbs, 16 grams fat.

4 Tbsp butter or lard
1 lb pork loin, 1" cubes
1 large onion, chopped
2 cups + 1 Tbsp water
salt, to taste
pepper, to taste
dash paprika
2 tsp cornstarch

Melt the fat on high heat in a pot.
Sauté the meat until it is browned on all sides.
Add the onions and continue cooking until the begin turning
brown.
Add 2 cups hot water, the salt, and the pepper.
Reduce heat.
Cover and allow to simmer.
Season with paprika and, if you like, a bit more salt.
Remove the meat from the sauce and set aside.
Mix the cornstarch and the remaining tablespoon of water.
Add the cornstarch to the sauce, stirring well.
Once the sauce begins to thicken a bit, return the meat to the
sauce.
Cook until the meat is heated through.

--
Mike