Hungarian Sauerkraut

• 3 lbs sauerkraut or 2 quarts sauerkraut
• 1 tablespoon sweet paprika
• 4 tablespoons finely minced bacon
• 1 large onion, minced
• 3 -4 cups stock or 3 -4 cups water, as needed
• caraway seed
• 1 cup sour cream
• 2 -3 tablespoons flour

1. Drain sauerkraut pressing excess liquid out.
2. Rinse sauerkraut once or twice until the flavor is mild.
3. Melt bacon in a dutch oven or casserole; when hot add, onion and sweet paprika.
4. Saute for about 8 minutes or until onions are soft.
5. Add sauerkraut,stock and caraway seeds.
6. Cover and simmer slowly for 1 1/2 to 2 hours.
7. To thicken sauerkraut, stir 2-3 tablespoons flour into 1 cup of sour cream and add to sauerkraut.
8. Simmer for 10 more minutes.
9. Season with salt and pepper and a pinch of sugar if necessary.
10. If you like to add some sausages or some other"wurst" that would be fine too.
11. Add it during the last 1/2 hour of cookin.

sauerkraut, sweet paprika, bacon, onion, caraway seed, sour cream, flour

Taken from www.food.com/recipe/hungarian-sauerkraut-46040 (may not work)