Hungarian Sauerkraut - cooking recipe

Ingredients

3 lbs sauerkraut or 2 quarts sauerkraut
1 tablespoon sweet paprika
4 tablespoons finely minced bacon
1 large onion, minced
3 -4 cups stock or 3 -4 cups water, as needed
caraway seed
1 cup sour cream
2 -3 tablespoons flour

Preparation

Drain sauerkraut pressing excess liquid out.
Rinse sauerkraut once or twice until the flavor is mild.
Melt bacon in a dutch oven or casserole; when hot add, onion and sweet paprika.
Saute for about 8 minutes or until onions are soft.
Add sauerkraut,stock and caraway seeds.
Cover and simmer slowly for 1 1/2 to 2 hours.
To thicken sauerkraut, stir 2-3 tablespoons flour into 1 cup of sour cream and add to sauerkraut.
Simmer for 10 more minutes.
Season with salt and pepper and a pinch of sugar if necessary.
If you like to add some sausages or some other\"wurst\" that would be fine too.
Add it during the last 1/2 hour of cookin.