Pork Sauerkraut Stew

2 pounds pork, cut into 1 inch cubes

1 tablespoon olive oil

1 onion, minced

1 clove garlic, minced

2 tablespoons Hungarian Paprika

3 cups chicken broth

2 teaspoons caraway seed

1 small can tomato paste

1 pound Sauerkraut

4 red potatoes, quartered

1 apple, peeled, cored and diced

1 tablespoon cornstarch

1 tablespoon lemon juice

1 tablespoon brown sugar

1 cup sour cream

1 teaspoons salt

1 teaspoon pepper

Heat oil in a soup kettle and cook pork for about 10 minutes. Add onion and garlic and cook for 10 more minutes. Add paprika, broth, caraway, tomato paste, sauerkraut, potatoes and apple and simmer for 30 minutes, or until pork is tender. Mix lemon juice with cornstarch, and add brown sugar and stir into the stew and stir until the mixture thickens a little. Stir in the sour cream and add salt and pepper, or to taste.


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