Hungarian Goulash - cooking recipe

Ingredients

2 lb. pork, cubed
1 Tbsp. vegetable oil
2 medium onions, chopped
1 garlic clove, chopped
3 c. water
2 Tbsp. paprika
2 tsp. instant chicken bouillon
1 tsp. caraway seed
1 tsp. salt
1/8 tsp. pepper
2 (16 oz.) cans sauerkraut, drained
1/4 c. cold water
2 Tbsp. flour
1 c. sour cream
snipped parsley
1/2 tsp. marjoram

Preparation

Cook and stir cubed pork in frying pan with oil.
Drain meat. Saute onions and garlic.
Drain off oil.
Stir in pork, 3 cups water, paprika, bouillon, caraway seed, salt, pepper and marjoram. Heat until boiling.
Reduce heat and simmer with a cover for 1 hour.
Stir in sauerkraut; heat to a boil.
Reduce heat and simmer with cover until pork is tender.