Szekelygulyas (Sauerkraut Goulash)

• 2 tablespoons vegetable oil
• 13 cup finely chopped onion
• 1/4 cup sweet Hungarian paprika
• Pinch of hot Hungarian paprika, or cayenne
• 1 1/2 pounds boneless pork shoulder, cut into 1/2-inch cubes
• 1 clove garlic, peeled and minced
• 1/2 teaspoon caraway seeds
• 1/2 teaspoon minced fresh dill
• 1/2 Italian frying pepper, finely chopped
• 1/2 ripe tomato, finely chopped
• 3 pounds packaged (refrigerated, not canned) sauerkraut, rinsed and well drained
• 1 1/2 cups sour cream
• 1 1/2 cups heavy cream
• 1 1/2 tablespoons all-purpose flour

1. Heat the oil in a 4- to 6-quart saucepan or casserole over medium heat.
2. Add onion and saute until translucent, about 3 minutes.
3. Remove pan from heat, and add 2 tablespoons water and the sweet paprika and hot paprika.
4. Place pan over low heat, and saute 3 minutes.
5. Add pork, garlic, caraway seeds, dill and 2 more tablespoons water.
6. Cover, and cook until pork is tender, about 1 hour, stirring occasionally and adding a tablespoon or two of water if it seems too dry.
7. Add chopped pepper and tomato to pan.
8. Cover, and cook over low heat for 10 minutes.
9. Uncover and cook, stirring occasionally, until most of the liquid has evaporated.
10. Add sauerkraut and toss gently to combine.
11. Cover and cook over low heat, stirring occasionally, for an additional hour.
12. Combine sour cream and heavy cream and mix well.
13. Transfer half the mixture to a serving bowl, and refrigerate until needed.
14. Add flour to the remainder, and stir until smooth.
15. Add to pan.
16. Cover and continue to cooking, stirring occasionally, for 15 to 20 minutes.
17. Garnish with a dollop of the reserved sour cream mixture, and pass the remainder separately.

vegetable oil, onion, sweet hungarian paprika, paprika, pork shoulder, clove garlic, caraway seeds, dill, italian frying pepper, tomato, sauerkraut, sour cream, heavy cream, flour

Taken from cooking.nytimes.com/recipes/7451 (may not work)