2 bacon slices, diced
1 large onion, chopped
1 1/2 to 2 lbs pork, cut in 1″ cubes
2 tablespoons sweet paprika
1/2 teaspoon caraway seeds
1/2 cup dry white wine
4 medium red potatoes, cut in 1″ cubes
1 large green bell pepper, cut in 1″ squares
1/2 cup chicken broth
1 1/2 cups sauerkraut, rinsed and squeezed dry
1 large tomato, diced
8 ounces light sour cream
salt and pepper to taste


In a large skillet, cook bacon and onion over medium heat, stirring, until bacon is crisp. Place pork (and beef, if used) in Crock Pot with the paprika, caraway seeds, wine, potatoes, peppers, broth, and sauerkraut. Add bacon and onions and mix well. Cover and cook on low from 8 to 10 hours. About 20 minutes before done, add diced tomatoes and sour cream.