Ingredients

3 slices bacon
1/2 pound pork loin cubes (1 1/2 inch)
1/2 cup chopped onion
1 teaspoon caraway seed
1 tablespoon paprika
2 1/4 cups canned chicken stock
1/2 cup water
3 cups sauerkraut, rinsed, drained
1/2 cup chopped green bell pepper
1/2 cup chopped tomato
1/2 cup sour cream
2 tablespoons flour
Salt and pepper to taste
Hot cooked noodles

Yield: About 7 cups topping for noodles
Prep time: 1 hour
Simmering: 90 minutes

Directions

In large heavy pan or Dutch oven, cook bacon until crisp. Remove and crumble. In bacon drippings, brown pork cubes and onion with caraway and paprika until meat is well browned. Stir in chicken stock, water and sauerkraut. Cover and simmer 1 hour.

Add green pepper and tomato; simmer 30 minutes or more. Stir occasionally. Combine sour cream and flour; stir into pork mixture over higher heat. Cook, stirring until thickened. Adjust seasoning. Ladle over noodles. Garnish with bacon; sprinkle with parsley if you like.