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Pork and Sauerkraut

2 pounds boneless pork
1 package Lipton onion soup
1/4 cup snipped fresh dill (or 1 tspn ground dill seed)
1 garlic clove -- minced
1 teaspoon caraway seeds
1 tablespoon salt
1 1/2 cans condensed beef bouillon -- undiluted (or 2 cups strong beef stock)
4 tablespoons paprika
1 bag or can sauerkraut - (1 lb 11 oz) -- drained
2 pints sour cream

One day in advance: Trim fat from meat; cut meat into 3-inch pieces. In crock pot, combine meat, onions, dill, garlic, caraway, salt, and bouillon. Cook on LOW for 4 to 6 hours; refrigerate overnight; skim fat from top before continuing. Dissolve paprika in 1 cup hot broth from goulash; add to goulash along with sauerkraut. Cover and cook on Low 6 to 8 hours longer or until meat is tender, or simmer on stove top, covered, for about 1 hour. Stir in sour cream. Serve over mashed potatoes.

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