• 2 pounds pork, leg or shoulder, cut into bite-size pieces (trim off fat)
  • 3 tablespoons bacon drippings
  • 3-4 tablespoon flour
  • 2 tablespoons Hungarian paprika
  • 2 teaspoon salt
  • 2 cup water (more as needed)
  • 2 to 3 garlic cloves, crushed
  • 1 large white onion, chopped
  • 1 large sweet green or red pepper, chopped
  • 1 tomato, peeled and chopped
  • 1 pound sauerkraut, prefer fresh or deli-packed, do not wash or drain juice
  • 3 tablespoons caraway seeds
  • 1 pint sour cream



Sauté onions, garlic, peppers, and tomato until soft; remove to side bowl. Dredge or shake (in a plastic bag) the meat, flour, and paprika until meat is coated. Lightly brown meat in bacon drippings, add water and cook for about 45 minutes; watching that meat does not stick to pan ? add small amounts of water as needed. Add vegetable mix, caraway seeds, and sauerkraut, including kraut juice. Continue cooking for approximately 45 minutes or until meat is tender. Remove from heat; add sour cream, and serve with spaetzle.