Szekely Goulash, a great old Hungarian dish!
Cut the meat into cubes, and braise for about 75 minutes with chopped onion, salt, pepper, sweet paprika, and a pinch of ground caraway (until the meat is tender and the liquid is just about gone); add some rinsed sauerkraut and simmer (covered) for another 20 min, then stir in some sour cream.
One of my favorites since childhood, and a great fall/winter dish, especially with some good European Rye bread.
You can make it with fresh shredded cabbage too, but resist the urge to substitute: the unusual combination of the sauerkraut and the sour cream is nothing short of a revelation, and is unique to this great dish.
Either do a Greek marinade (oil, lemon, oregano, garlic, a little marjoram) and skewer them with cherry tomatoes and bell pepper and parboiled pearl onions, and serve on rice with feta crumbles and maybe a cucumber/kalamata relish, or do an Asian marinade (ginger, garlic, soy, maybe pineapple juice) and skewer with bell pepper, mushrooms, pineapple chunks etc. and serve with a bean sprout/celery/onion stiry fry and some egg fried rice. Perfect amt. for 2 people.
Or you can marinate in some juice and chiles, then fry or bake up into porky goodness and make tacos from the meat. You can roast or sautee some vegs to go in the tacos with them, for me all I need is some hot sauce, shredded cheese, squirt of lime and avocado, and I'd be in heaven............