Pork And Sauerkraut Goulash

• 3 lbs pork shoulder, cut into 1 1/2 inch cubes
• 3 slices bacon, chopped
• 2 teaspoons butter
• 2 teaspoons olive oil
• 3 cups chopped yellow onions
• 1 green bell pepper, seeded and cut into thin strips
• 1 red bell pepper, seeded and cut into thin strips
• 1 cup sliced mushrooms
• 1 teaspoon Hungarian paprika
• 1/2 bay leaf
• 1/2 cup chicken stock or 1/2 cup water (stock preferred)
• 3 cups chopped tomatoes (about 20 oz) or 5 fresh tomatoes, peeled,cored,and chopped
• 3 cups sauerkraut
• 1/2 - 1 teaspoon caraway seed (to your preferred taste - if you don't know, start with 1/2)
• salt & freshly ground black pepper
• 1 cup sour cream

1. Melt together the butter and olive oil in a heavy pot (one with a lid) and saute the pork cubes and bacon until lightly browned.
2. Add the onion, green and red bell peppers, mushrooms, and paprika.
3. Saute until vegetables have softened just beyond crisp and add the bay leaf, chicken stock, tomatoes, sauerkraut, and caraway seeds.
4. Cover and simmer over medium low heat for 1 hour or until meat is tender.
5. Season to taste with salt and pepper.
6. Remove the bay leaf and serve hot with a generous dollop of sour cream with each serving (goes well with cooked noodles!).

pork shoulder, bacon, butter, olive oil, yellow onions, green bell pepper, red bell pepper, mushrooms, paprika, bay leaf, chicken stock, tomatoes, sauerkraut, caraway, salt, sour cream

Taken from www.food.com/recipe/pork-and-sauerkraut-goulash-44332 (may not work)