2 strips bacon, cut in matchstick strips
1 tbsp. butter or oil
1 lg. yellow onion, sliced thinly
1 tbsp. Hungarian sweet paprika
1 to 1 1/2 lb. pork shoulder or steak, in 1" chunks, cut out fat; use only lean
1 (10 1/2 oz.) can beef broth OR
1 1/4 c. homemade beef broth
1 (1 lb.) can sauerkraut
1 tart apple, thinly sliced, unpeeled
1 tbsp. tomato paste

Fry bacon on medium heat in a large frying pan or deep kettle. Remove as strips brown and drain. Add butter or oil to bacon fat and cook onion slices until translucent. Reduce heat to low and stir in the Hungarian sweet paprika (DO NOT USE REGULAR PAPRIKA). Cook about a minute until it darkens, and add pork chunks. Mix to coat meat with paprika and fat. Add beef broth, bring to a boil, lower heat, and simmer one hour.

Rinse and drain sauerkraut. Add it to the meat mixture along with the tomato paste, sliced apple, and reserved bacon. Mix. Simmer, covered, for 30 minutes or bake in slow oven (325 degrees) for about an hour. Delicious served over baked potatoes, or in a bowl (it's a bit soupy) with slices of garlic-buttered French bread. Serves 4 to 6, depending on appetites. Recipe easily doubled.