2 tablespoons vegetable oil
One-third cup finely chopped onion
One-fourth cup sweet Hungarian paprika
Pinch of hot Hungarian paprika, or cayenne
One and one-half pounds boneless pork shoulder, cut into one-half inch cubes
1 clove garlic, peeled and minced
One-half teaspoon caraway seeds
One-half teaspoon minced fresh dill
One-half Italian frying pepper, finely chopped
One-half ripe tomato, finely chopped
3 pounds packaged (refrigerated, not canned) sauerkraut, rinsed and well drained
One and one-half cups sour cream
One and one-half cups heavy cream
One and one-half tablespoons all-purpose flour
1. Heat the oil in a 4-6 quart saucepan or casserole over medium heat. Add onion and sauté until translucent, about 3 minutes. Remove pan from heat, and add 2 tablespoons water and the sweet paprika and hot paprika. Place pan over low heat, and sauté 3 minutes. Add pork, garlic, caraway seeds, dill and 2 more tablespoons water. Cover, and cook until pork is tender, about 1 hour, stirring occasionally and adding a tablespoon or two of water if it seems too dry.
2. Add chopped pepper and tomato to pan. Cover, and cook over low heat for 10 minutes. Uncover and cook, stirring occasionally, until most of the liquid has evaporated. Add sauerkraut and toss gently to combine. Cover and cook over low heat, stirring occasionally, for an additional hour.
3. Combine sour cream and heavy cream and mix well. Transfer half the mixture to a serving bowl, and refrigerate until needed. Add flour to the remainder, and stir until smooth. Add to pan. Cover and continue cooking, stirring occasionally, for 15 to 20 minutes. Garnish with a dollop of the reserved sour cream mixture, and pass the remainder separately.