Sauerkraut Goulash
Szekely Gulyas

3 Lbs sauerkraut in bags or jar
1 or 2 onions
2 Lbs pork butt or shoulder 1" cubed
3 Tbs lard, butter or oil
salt to taste
2 Tbs paprika
1/2 tsp caraway seeds slightly crushed
1/2 cup sour cream

Heat lard in pot and sauté onions till soft.
Set onions aside and brown the pork in same
pan. Deglaze pan with some water (or white
wine if you want to get fancy) and scrape
up the juices. Add onions back to pot and
salt, paprika and the caraway seeds. Take
sauerkraut and rinse very well and add to
pot. Add enough water to pot to cover all
the ingredients and let simmer 1 1/2 hours
or until meat is tender. Take sour cream and
put in tureen or serving bowl and ladle soup
little by little while constantly stirring
to prevent curdling. Serve immediately on
top of boiled potatoes, dumplings or wide
noodles.