Ingredients:
- 2 bacon slices, diced
- 1 cup chopped onion
- 1 1/2 to 2 pounds lean pork, cut in 1-inch cubes (or a mixture of pork and beef)
- 2 tablespoons sweet Hungarian paprika
- 1/2 teaspoon caraway seeds
- 1/2 cup dry white wine
- 4 medium red potatoes, cut in 1-inch cubes
- 1 large green bell pepper, cut in 1-inch pieces
- 1/2 cup chicken broth
- 1 1/2 cups sauerkraut, rinsed and squeezed dry
- 1 large tomato, diced
- 8 ounces light sour cream
- salt and pepper to taste
Preparation:
In a large skillet, cook bacon and onion over medium heat, stirring, until bacon is crisp. Place pork (and beef, if used) in Crock Pot with the paprika, caraway seeds, wine, potatoes, peppers, broth, and sauerkraut. Add bacon and onions and mix well. Cover and cook on low from 8 to 10 hours. About 15 to 20 minutes before done, add diced tomato and sour cream. Serve hot. Makes about 6 servings.
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