1 1/2 lbs. pork shoulder, cubed
2 tbsp. bacon drippings
2 med. onions, chopped
1 tbsp. paprika
1 tbsp. brown sugar
2 tbsp. tomato paste (optional)
4 bouillon cubes
4 c. water
1 (16 oz.) can sauerkraut
Salt and pepper to taste
2 tbsp. flour

In large skillet with cover, combine bacon drippings, onions and cubed pork. Brown quickly. Drain sauerkraut (saving juice) and add to skillet mixture. Add sugar, paprika and flour and cook 15 minutes over low heat. (Tomato paste added here if needed.)

Now add liquids (sauerkraut juice and water) and bouillon cubes to skillet mixture. Stir to blend and then cover and simmer for 50 minutes. Salt and pepper to taste and serve with crusty bread and a green salad.