2 lbs. boneless pork
1 pkg. Lipton onion soup
1/4 c. snipped fresh dill or 1 tsp. ground dill seed
1 clove garlic, minced
1 tsp. caraway seeds
1 tbsp. salt
1 1/2 cans condensed beef bouillon, undiluted
4 tbsp. paprika
1 (1 lb. 11 oz.) can sauerkraut, drained
2 pts. sour cream

One day ahead: Trim fat from meat; cut meat into 3 inch pieces. In Dutch oven or heavy kettle, combine meat, onions, dill, garlic, caraway, salt, and bouillon. Bring to a boil; simmer, covered, for 1 hour. (Or cook in crock pot on low for 4 to 6 hours; refrigerate overnight; skim fat from top before continuing.) Dissolve paprika in 1 cup hot broth from goulash; add to goulash along with sauerkraut. Simmer, covered, 1 hour longer or until meat is tender. Stir in sour cream; refrigerate covered. Serve over mashed potatoes. Required fare at all Theibert households on New Year's Day.