Pork and Tomato Goulash
Rinse the meat, pat dry, cut into large cubes and season with salt and pepper. Peel and chop the onions and garlic. Peel the potatoes and dice. Heat the oil in a large Dutch oven and sear the meat on all sides.
Add the onions, tomato paste and garlic and sauté briefly. Add the puréed tomatoes, spices and potatoes. Bring to a boil then reduce the heat and simmer, partially covered, for 1 hour 30 minutes, or until the meat is tender. Rinse the spinach, trim, chop coarsely, add to the stew and cook until wilted. Stir in the crème fraîche, season with salt and pepper and serve.