Pork And Sauerkraut Goulash

• 2 lbs pork butt (cubed)
• 1/2 cup flour (for dredging)
• 1/4 cup olive oil
• 4 medium onions (finely chopped)
• 5 garlic cloves (finely chopped)
• 1 small green pepper (finely chopped)
• 2 tablespoons sweet paprika (or to taste)
• 2 tablespoons hot paprika (or to taste)
• 2 cups chicken broth
• 1 (28 ounce) can diced tomatoes
• 4 cups sauerkraut (rinsed, squeezed dry)
• 1 pinch sugar
• 1 bay leaf
• salt and pepper (to taste)
• 1 pint sour cream (for garnish)
• 3 tablespoons parsley (for garnish)

1. Dredge meat with flour.
2. Heat oil in a large skillet, when hot, add meat and cook until well browned.
3. Remove and set aside.
4. In same skillet, saute onion, garlic, and green pepper for 5 minutes.
5. Add both paprikas and cook for 2 minutes. Add meat to onion mixture and stir.
6. Add broth, tomatoes, sauerkraut, sugar, bay leaf, salt and pepper.
7. Cover and simmer for 1 1/2 hours.
8. Remove Bay leaf
9. Serve with sour cream and parsley.

pork butt, flour, olive oil, onions, garlic, green pepper, sweet paprika, hot paprika, chicken broth, tomatoes, sauerkraut, sugar, bay leaf, salt, sour cream, parsley

Taken from www.food.com/recipe/pork-and-sauerkraut-goulash-170134 (may not work)