3 strips bacon, chopped and blanched
1 tbsp. butter
3 lg. onions, chopped
4 tbsp. Hungarian paprika
3 lbs. lean pork, cut into sm. chunks
2 1/4 c. beef broth (do not use bouillon cubes)
3 lbs. sauerkraut, rinsed and drained
3 tbsp. tomato paste
3/4 tsp. caraway seeds
Salt
Freshly ground pepper
Sour cream

In 5-quart casserole, heat bacon and butter. Remove bacon when brown. Add onions. Cook until golden brown. Reduce heat to low. Stir in paprika. Add pork and toss to coat. Add broth, cover and simmer 1 hour.

Stir in sauerkraut, bacon, tomato paste and caraway seeds. Cover and cook 30 minutes. Add more broth if mixture gets too dry. Season with salt and pepper. Serve with sour cream. Serves 12.