Szekely Gulyas

(This is dead-of-winter comfort food that is rich and soul-satisfying. Make it on a cold, dark night - or when you need to feel better.)

1 pound lean pork, cut into 1� cubes (use a thick boneless loin chop)
1 pound spareribs split into 2 large pieces (you may have to ask your butcher for this cut)
2 pounds sauerkraut (canned or bottled is fine)
2 small onions, chopped into �� pieces
2 Tbsp. butter
1 tsp. sweet Hungarian paprika (imported variety)
1 tsp. caraway seeds
1 clove garlic, smashed
12 oz. sour cream
1 Tbsp. all-purpose flour
Salt, pepper, sugar to taste

In a large pot, saute' onion in butter until transparent. Add paprika, garlic and caraway seeds. Don't let burn. Add cubed pork and spareribs and saute' with onion. Brown lightly, but don't let it burn. Cover the pan and let the meat braise for about 40 minutes at low heat. Stir occasionally.

Drain sauerkraut and rinse. Then add to the meat with one cup of water. Let simmer 30 minutes, stirring occasionally. When the kraut and meat are tender, stir in 8oz. of sour cream that has been mixed with 1 Tbsp. flour. Bring to a gentle boil and let bubble for about 5 minutes to cook the flour. Remove from heat and stir in remaining sour cream. Taste for salt. I like to add a couple pinches of sugar to cut some of the bite of the kraut and a little pepper. Serve with boiled potatoes, dumplings or - my favorite - spatzels.