Recipe(tried): Szekely Gulyas (Pork Goulash)

2 1/2 to 3 pounds pork loin roast, cut into cubes
1 large onion, chopped
1/2 tsp. salt
1/4 tsp. pepper
1/2 tsp. paprika
2 garlic cloves, minced
1 2-pound jar sauerkraut, rinsed and drained
2 cups water

In a large dutch oven brown pork cubes in their own fat; if necessary add small amount of vegetable oil. Add onion and saute until tender. Add salt, pepper, paprika, garlic, sauerkraut and water. Bring to a boil. Cover, reduce heat and simmer for one hour or until pork is tender. Serve with mashed potatoes and a dollop of sour cream on each serving of goulash.