Pork and Sauerkraut Goulash

• 3 pounds pork shoulder cut into 1 1/2 inch cubes
• 4 tablespoons pork fat
• 3 large onions chopped
• 2 each green bell peppers seeded, cut into thin strips
• 1 tablespoon paprika
• 1/2 each bay leaves
• 1/2 cup water
• 1 can tomatoes
• 27 ounces sauerkraut with caraway seeds
• 1 x salt and black pepper freshly ground
• 1 x black pepper to taste
• 1 cup sour cream

1. Saute pork in a heavy skillet in the fat or oil until lightly browned.
2. Add onion, green pepper and paprika.
3. Saute until vegetables are just limp.
4. Add bay leaf, water or stock, tomatoes, and sauerkraut.
5. Cover and simmer very slowly for 1 hour, or until meat is tender.
6. Season with salt and pepper.
7. Serve very hot with sour cream spooned over goulash.

pork shoulder, pork fat, onions, green bell peppers, paprika, bay leaves, water, tomatoes, caraway seeds, salt, black pepper, sour cream

Taken from recipeland.com/recipe/v/pork-sauerkraut-goulash-34154 (may not work)