Sauerkraut and Pork (Szekelagulyas)

This dish is an unusual mingling of sauerkraut, tomato, pork, onion and
sour cream along with that ever present Hungarian sweet paprika. Serve in soup bowls.
------------------------------------------------------------------------
2 lbs. pork cubed
1 &1/2 lbs. sauerkraut, rinse and drained
2 white onions, chopped
2 Tbls. lard or oil (if meat is very lean)
2 Tbls. Hungarian sweet paprika (no generic please)
1 large can of crushed tomato (or fresh tomatos peeled and crushed)
1 Tbls. sugar
2 Bay leaves
1 cup of water
1/2 pint of sour cream (no yogurt please)
salt and pepper to taste

Brown the meat and onion (in lard or oil if needed) in a pot with lid.
Add the paprika to the meat and onion mix, stir to mix in (do not burn).
Put in the drained sauerkraut, crushed tomatos, bay leaves and sugar.
Mix. Cover pot.
Cook slowly for about one hour, or until meat is tender. Add the sour
cream and stir it in. The aroma will make your mouthwater.
Serve in soup plates, with good crusty bread, a meal fit for the Kaiser.
This serves 4 and freezes well.