Pork And Sauerkraut A La Budapest

• 2 -3 tablespoons butter
• 2 large onions (sliced thin)
• 2 lbs pork (cut in 1-inch cubes)
• 1/4 teaspoon black pepper
• 1/2 teaspoon sugar
• 3 garlic cloves (finely minced)
• 3 teaspoons paprika
• 1 teaspoon caraway seed
• 1 (12 ounce) can light beer
• 2 (16 ounce) cans sauerkraut (rinsed and well drained)
• 1 cup sour cream

1. Melt the butter in a Dutch oven over med-low heat.
2. Add onions and saute for 5-6 minutes, until translucent.
3. Add the pork and slowly brown all sides of the meat, stirring continuously. About 10 minutes.
4. Sprinkle the black pepper and sugar over the meat and onions, and stir well.
5. Stir-fry all for about 3 minutes longer.
6. Add the garlic, paprika, and the caraway seeds.
7. Add 1/2 of the can of beer,cover,and simmer for 45 minutes, stirring occasionally and adding the rest of the beer as needed.
8. Stir in the rinsed and WELL drained sauerkraut and simmer for another 15 minutes, stirring occasionally.
9. Add in the sour cream, stir and cook for 3 more minutes.

butter, onions, pork, black pepper, sugar, garlic, paprika, caraway seed, light beer, sauerkraut, sour cream

Taken from www.food.com/recipe/pork-and-sauerkraut-a-la-budapest-221620 (may not work)