Hungarian Goulash

• 2 lb. pork, cubed
• 1 Tbsp. vegetable oil
• 2 medium onions, chopped
• 1 garlic clove, chopped
• 3 c. water
• 2 Tbsp. paprika
• 2 tsp. instant chicken bouillon
• 1 tsp. caraway seed
• 1 tsp. salt
• 1/8 tsp. pepper
• 2 (16 oz.) cans sauerkraut, drained
• 1/4 c. cold water
• 2 Tbsp. flour
• 1 c. sour cream
• snipped parsley
• 1/2 tsp. marjoram

1. Cook and stir cubed pork in frying pan with oil.
2. Drain meat. Saute onions and garlic.
3. Drain off oil.
4. Stir in pork, 3 cups water, paprika, bouillon, caraway seed, salt, pepper and marjoram. Heat until boiling.
5. Reduce heat and simmer with a cover for 1 hour.
6. Stir in sauerkraut; heat to a boil.
7. Reduce heat and simmer with cover until pork is tender.

pork, vegetable oil, onions, garlic, water, paprika, instant chicken bouillon, caraway seed, salt, pepper, sauerkraut, cold water, flour, sour cream, parsley, marjoram

Taken from www.cookbooks.com/Recipe-Details.aspx?id=521096 (may not work)