Great Sauerkraut Goulash

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.

Serves 4

 

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