Hungarian Pork Goulash Soup
Source: Williams-Sonoma Good Cooking
Servings: 6

1/4 cup unsalted butter
2 tablespoons vegetable oil
1 yellow onion – finely chopped
2 cloves garlic – finely chopped
1 pound pork tenderloin, trimmed of fat -- cut into cubes
2 tablespoons
1 1/2 teaspoons caraway seeds
2 quarts Beef Stock
1 cup (8 fl oz) dry white wine
2 boiling potatoes -- peeled and cubed
salt and freshly ground pepper
3/4 (6 fl oz) sour cream
1/4 cup chopped fresh parsley

In a large saucepan, warm the butter and oil over medium heat. Add the onion and garlic and saute until the onion is translucent, 23 minutes.

Raise the heat, add the pork and saute until it is lightly browned, 3-5 minutes. Sprinkle in the paprika caraway seeds and saute for 1 minute more.

Add the stock, wine and potatoes. Bring to a boil and deglaze the pan pan by stirring to dislodge any brown bits. Reduce the heat and simmer, uncovered, until the pork and potatoes are tender, about 30 minutes.

Season to taste with salt and pepper, ladle into warmed bowls and garnish with the sour cream and chives.