Hungarian Soldier's Pork & Sauerkraut Stew Székely Gulyás

Step 1: Drain the sauerkraut, reserving the liquid. If you prefer a milder taste, rinse it once or twice and squeeze out the excess liquid.

Step 2: In a large Dutch oven, melt the bacon over medium heat.

Step 3: Add the minced onion and sauté until soft, about 8 minutes.

Step 4: Add the minced garlic and cook until fragrant.

Step 5: Add the cubed pork and brown on all sides and add paprika.

Step 6: Remove the pot from the heat and stir in the sweet and hot paprika, do not let the paprika burn.

Step 7: Simmer the stew.

Step 8: Add the drained sauerkraut, water and caraway seeds and stir to combine.

Step 9: If your reserved sauerkraut liquid is very tangy, you can add a splash for extra flavor.

Step 10: Bring to a simmer, then cover and cook slowly for 2 hours, or until the pork is tender.

Step 11: To thicken the stew, mix the flour and sour cream together in a small bowl until smooth.

Step 12: Stir the sour cream mixture into the pot and simmer for another 10 minutes and season with salt and pepper to taste.

Step 13: If the sauerkraut is too sour, add a pinch of sugar. Serve hot with a dollop of sour cream.