Gypsy Goulash

  • 3 lbs. pork chops, cubed
  • 1/2 cup flour
  • 3 large onion, chopped
  • 5T shortening
  • Salt and pepper
  • 2 t paprika
  • 1 t caraway seed
  • 2 bay leaves
  • 3 green peppers, chopped
  • 1 cup bouillon or more
  • 1 large can sauerkraut
  • 1/2 cup sour cream

Dredge meat cubes with flour. Season. Melt shortening in large pan. Brown meat and onions, then stir in paprika, caraway, bay and green peppers. Cook 10 minutes. Drain the sauerkraut and rinse well. Add to meat with bouillon. Bring to boil, reduce heat and simmer, covered, for 1-1/2 to 2 hours or until meat is tender, adding extra bouillon if necessary. When done, stir in sour cream and reheat without boiling. Serve with homemade noodles.