Szegedin Goulash

• 1 lb pork (rib meat)
• 16 ounces sauerkraut
• 1 tablespoon cooking oil
• 1 medium onion
• 2 tablespoons paprika
• 1 tablespoon water
• 3 tablespoons diced garlic
• 1/2 tablespoon cumin
• 1 1/2 tablespoons flour
• 1/2 cup light sour cream
• salt
• 1 bay leaf

1. Cut the pork into 1 inch cubes.
2. Heat the oil in a skillet.
3. Fry the diced onion until transparent.
4. Add the water and paprika.
5. Add the meat, garlic, bay leaf, cumin and salt, and simmer until the meat is well browned.
6. Drain the sauerkraut and combine into the skillet, adding more paprika if desired.
7. Simmer for about 15 minutes.
8. Mix the flour into the sour cream, and then add to the goulash.
9. Stir well, bring to a boil once, then serve!

pork, sauerkraut, cooking oil, onion, paprika, water, garlic, cumin, flour, light sour cream, salt, bay leaf

Taken from www.food.com/recipe/szegedin-goulash-168072 (may not work)