1 tbsp. bacon fat or vegetable oil
2 med. onions, sliced thin
2 tbsp. paprika
1 lb. lean pork, cut in 1-inch chunks
1/2 tsp. salt
1/2 tsp. sugar
1/4 tsp. pepper
1/2 c. water
1 (16 oz.) can rinsed and drained sauerkraut (2 3/4 c.)
1/2 tsp. minced garlic
3/4 c. sour cream
Fresh parsley for garnish

Heat bacon in 2-quart saucepan over low heat. Add onions and cook slowly, uncovered, 15-20 minutes, stirring occasionally. Add paprika, salt, pepper, sugar, and garlic; saute 5 minutes. Add pork and increase heat to medium; cook 5-7 minutes, uncovered, stirring occasionally.

Stir in water and sauerkraut. Reduce heat to low and cook for 2 hours, covered. Stir occasionally and add more water as needed to prevent sticking. Add sour cream 1 hour into cooking with cover on. Remove from heat and add fresh parsley to garnish. Makes 4 cups (4 servings).