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Vampire goulash

Ingredients

750 g pork
100 g fat
150 g onion
20 g garlic
20 g tomato
10 g flour
2 dl pork's blood
Laurel, parsley, salt, pepper

Fry the onion in the fat. Add tiny sliced pork and garlic.
Add laurel, parsley, salt, pepper.
When pork becomes red colored add flour and tomato.
Pour enough water or soup in.
Stew in low temperature and as it's necessary
pour water in. When the pork become tender,
the sauce witch it was cooking in mix with blood
and put the pork in. Cook 5 minutes more.