3 lbs. lean pork shoulder, cut into 1 1/2 inch cubes
4 tbsp. rendered pork fat or olive oil
3 lg. onions, chopped
1 tbsp. Hungarian paprika
2 green peppers, peeled, seeded and cut into thin strips
1 bay leaf
1 c. water or chicken stock
1 1/2 c. canned Italian plum tomatoes
2 lbs. sauerkraut, well rinsed and drained
Salt and freshly ground pepper
1 c. sour cream or yogurt

Saute the meat in a heavy skillet in the fat or oil until lightly browned. Add onions and paprika and saute until onions are limp; then add green peppers, bay leaf, water or stock, tomatoes and sauerkraut. Cover and simmer 1 hour or until meat is tender. Season to taste. Serve hot over noodles or boiled potatoes and top with sour cream or yogurt.