Pork and Sauerkraut Goulash

• pork butt↗2 lbs

  cubed

• flour↗1⁄2 cup

  for dredging

• olive oil↗1⁄4 cup
• medium onions↗4

  finely chopped

• garlic cloves↗5

  finely chopped

• small green pepper↗1

  finely chopped

• sweet paprika↗2 tablespoons

  or to taste

• hot paprika↗2 tablespoons

  or to taste

• chicken broth↗2 cups
• diced tomatoes1

  (28 ounce) can

• sauerkraut↗4 cups

  rinsed, squeezed dry

• sugar↗1 pinch
• bay leaf↗1
• salt and pepper

  to taste

• sour cream↗1 pint

  for garnish

• tablespoons parsley (for garnish)↗3

Step-by-step instructions

1. 1

   Dredge meat with flour.

2. 2

   Heat oil in a large skillet, when hot, add meat and cook until well browned.

3. 3

   Remove and set aside.

4. 4

   In same skillet, saute onion, garlic, and green pepper for 5 minutes.

5. 5

   Add both paprikas and cook for 2 minutes. Add meat to onion mixture and stir.

6. 6

   Add broth, tomatoes, sauerkraut, sugar, bay leaf, salt and pepper.

7. 7

   Cover and simmer for 1 1/2 hours.

8. 8

   Remove Bay leaf

9. 9

   Serve with sour cream and parsley.