Instructions: Use a covered pot large enough to hold all the ingredients. Put the sauerkraut in just enough water to cover it, add caraway seeds, and simmer with the cover on for two hours (or longer, if you want).

In a large, heavy skillet melt the butter and brown the pork. Put the pork and the sausage into the pot with the sauerkraut.

Saute the onion in the skillet until transparent; add the garlic and saute for a few more minutes. Add this to the pot, along with the green pepper and paprika. (Ive had good luck adding some cayenne at this point.) Simmer (with the cover on loosely) for a couple of hours, mixing it up occasionally. Remove from heat and let cool for 30 minutes; then stir in the sour cream and serve.

NOTES:
* Southern Hungarian Goulash - This goulash is a specialty of Szekely, the southern part of Hungary. My grandmother cooked it modifications. (Szekely is not pronounced the way its spelled; say-ki-ee is a little closer, but still wrong.)

* This goes well with noodles, dumplings, potatoes, or spaetzle

(called nokedli in Hungarian). The longer it cooks, the better it tastes; its even better reheated. Cook it the day before but dont add the sour cream until youve reheated it.

Difficulty: easy.

Time: 30 minutes chopping, many hours cooking.

Precision: Approximate measurement OK.

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