Szekely Gulyas - cooking recipe

Ingredients

1/3 c. instant minced onion
water
3 Tbsp. bacon fat
2 lb. boneless pork shoulder, cut in 1-inch cubes
2 lb. sauerkraut, rinsed and well drained
3/4 c. dry white wine
1 Tbsp. paprika
1 tsp. caraway seed
3/4 tsp. salt
1/2 tsp. tarragon leaves, crumbled
1/4 tsp. ground black pepper
1 chicken bouillon cube
1 c. sour cream
2 Tbsp. parsley flakes

Preparation

Rehydrate minced onion in 1/3 cup water for 10 minutes; set aside.
In a large heavy saucepot, heat bacon fat.
Add pork; brown on all sides, a few pieces at a time; remove and set aside. To drippings left in saucepot, add sauerkraut and rehydrated onion; saute until golden, about 5 minutes.
Return pork to saucepot.
Stir in 1 cup water, wine, paprika, caraway, salt, tarragon, black pepper and bouillon cube.
Bring to the boiling point.
Reduce heat and simmer, covered, until pork is tender, about 1 1/2 hours.
Stir in sour cream.
Heat until hot.
Sprinkle with parsley flakes.
Serve with cooked noodles, if desired. Yields 6 to 8 portions.