Hearty German Goulash

This recipe takes a bit of time as the meat must be cooked and then allowed to simmer.  You can cook the meat ahead of time at home to cut the amount of time you will want to cook on your camp stove.

• 2  pounds boneless pork roast, trimmed
• 2  cups onions, chopped
• 2  cloves garlic, chopped
• 1  teaspoon dried dill
• 1  teaspoon caraway seed
• 1  tablespoon salt
• 1 beef bouillon cube
• 3/4 cup boiling water
• 1  tablespoon paprika
• 2 teaspoons black pepper
• 1 tablespoon brown sugar
• 1  can sauerkraut, drained
• 2  cups sour cream

Instructions

1. Cut pork into 2-inch cubes.
2. In large Dutch oven, combine the pork, onion, garlic,  dill, caraway, salt, pepper, bouillon cube and boiling water.
3. Bring to boil.  Reduce heat and simmer,  covered, 1 hour.  (To save time at the campsite, do this ahead of time at home)
4. Add paprika and brown sugar, stir to dissolve.
5. Add sauerkraut,  mix well.
6. Simmer, covered, until meat is tender, about 1 hour or longer.
7. Stir in sour cream; heat thoroughly before serving.