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From: Tonkcats@cs.com
Newsgroups: rec.food.recipes
Subject: Hungarian Pork and Kraut
Followup-To: rec.food.cooking
Date: Fri, 5 Nov 1999 02:30:08 EST
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Originator: recipes@swcp.com (Patricia Hill)
Xref: swen.emba.uvm.edu rec.food.recipes:37223

PORK AND SAUERKRAUT GOULASH

2 lb. boneless pork roast, trimmed
2 cup chopped onions
2 cloves garlic, chopped
1 tsp. dried dill
1 tsp. caraway seed
1 Tbsp. salt
1 beef bouillon cube
1/2 cup boiling water
1 Tbsp. paprika
1 (1 lb. 11 oz.) can sauerkraut, drained
2 cup sour cream

Cut pork into 2-inch cubes. In large Dutch oven, combine pork,
onion, garlic, dill, caraway, salt, bouillon cube and boiling water.
Bring to boil; reduce heat and simmer, covered, 1 hour. Add paprika;
stir to dissolve. Add sauerkraut; mix well. Simmer, covered, until
meat is tender, 1 hour or longer. Stir in sour cream; heat thoroughly.
Makes 6 servings.


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