TRANSYLVANIAN GOULASH

Steps:

• Wash the sauerkraut under cold running water then soak in cold water for 20 minutes to reduce its sourness. Strain well, pressing out all the water.
• Melt the butter in a 5-quart casserole and add the onions. Cook over medium heat, stirring occasionally until lightly coloured, 6 to 8 minutes.
• Add the garlic, season with salt and cook a minute or two longer.
• Stir in the paprika, pour in 1/2 cup of broth and bring to boil.
• Add the pork cubes.
• Spread the sauerkraut over the pork and sprinkle with carraway seeds.
• In a small bowl combine the tomato puree and the rest of the broth and pour the mixture over the sauerkraut.
• Bring the liquid to a boil once more, then reduce heat to its lowest point. Season with a pinch of salt, cover casserole and simmer for 1 hour.
• Check occasionally to make sure that the liquid has not cooked away. Add a little stock or water if required.
• When the pork is tender, combine the creams in a mixing bowl and beat the flour into the cream with a whisk. Carefully stir the mixture into the casserole. Simmer for 10 minutes longer and season with salt to taste.
• Serve in large wide bowls accompanied by a side of sour cream.