Pork and Sauerkraut Goulash

3 lb Pork shoulder, cut into
1 1/2 inch cubes
4 T Pork Fat or Olive oil
3 lg Onions chopped
2 Sweet green peppers, seeded cut into thin strips
1 T Hungarian paprika
1/2 Bay leaf
1/2 c Water or stock
1 c Tomatoes (twenty oz.) or 5 fresh tomatoes, peeled, cored and chopped.
1 c Sauerkraut (27 oz.) with caraway seeds
Salt and freshly ground
Black pepper to taste
1 c Sour cream

Saute pork in a heavy skillet in the fat or oil until lightly browned. Add onion, green pepper and paprika. Saute until vegetables are just limp. Add bay leaf, water or stock, tomatoes, and sauerkraut. Cover and simmer very slowly for 1 hr, or until meat is tender. Season with salt and pepper. Serve very hot with sour cream spooned over goulash.

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