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Great Sauerkraut Goulash

‹ Frankfurters With Sauerkraut-Onion Topping up Grilled Chicken Breasts With Dill Pickle Salsa ›
Serves: 
4
What You Need: 
  • 3 slices bacon
  • 1/2 pound pork loin cubes (1-1/2 inch)
  • 1/2 cup chopped onion
  • 1 teaspoon caraway seed
  • 1 tablespoon paprika
  • 2-1/4 cups canned chicken stock
  • 1/2 cup water
  • 3 cups sauerkraut, rinsed and drained
  • 1/2 cup chopped green pepper
  • 1/2 cup chopped tomato
  • 1/2 cup light sour cream
  • 2 tablespoons flour
  • Salt and pepper to taste
  • Parsley for garnish (optional)

 

In a heavy pan, cook bacon until crisp; remove and crumble. Set aside.

In drippings, brown pork and cook onion with caraway and paprika until tender. Stir in chicken stock, water and sauerkraut. Cover; cook over low heat for 1 hour. Add green pepper and tomato; cook 30 minutes more or until done. Stir occasionally.

Combine sour cream and flour; stir into pork mixture. Cook, stirring until thickened. Add salt and pepper to taste. Garnish with bacon and parsley.