Hungarian Goulash - cooking recipe

Ingredients

3 lb. spareribs or 2 lb. pork loin
3 medium onions, sliced
1 Tbsp. Hungarian paprika
salt and pepper
bacon fat
1/2 c. hot water
1 can sauerkraut
1 c. sour cream

Preparation

Brown onions in bacon fat until golden.
Remove onions and brown pork, cut in small cubes, in same pot.
Drain excess fat. Add salt, pepper and paprika.
Put onions back with pork; pour hot water over mixture and cook covered, in 300\u00b0 oven for about 45 minutes or until pork is fork-tender.
Add sauerkraut which has been simmered until strands are tender.
Just before serving, add sour cream.
Serve with boiled potatoes, buttered and sprinkled with caraway seed, dark pumpernickel bread and Liederkranz cheese and beer or ale.