2-2 1/2 lb. lean pork
2 onions, chopped
1 tbsp. olive oil or butter
1 tsp. caraway seeds
10-20 peppercorns
2 tsp. paprika
1 c. beef bouillon
1/2 c. water
1 lb. sauerkraut
1 c. sour cream

Trim pork and cut into 1 inch cubes. Brown in olive oil. Remove meat, add a little oil and brown onions to soft and translucent. Return meat to pan; add 1/2 cup bouillon and 1/2 cup water. Cover and simmer for about 1/2 hour. Wash sauerkraut well for mild flavor. Add sauerkraut, peppercorns, caraway seeds and paprika. Add 1/2 cup bouillon.

Cover and simmer 1/2 hour or longer. Adjust seasonings - paprika and salt if desired. Remove 1 1/2 cups of broth or as much as possible.

Mix sour cream with broth until smooth. Blend sour cream into goulash. Stir constantly. Do not boil. If possible, refrigerate for 24 hours. This allows goulash to blend and enhances flavor. Heat thoroughly and serve. This is perfect for a chafing dish. I serve boiled potatoes and rye bread with this.