This dish is also known as Székely Goulash. Székely people are a Hungarian speaking ethnic group mostly living in Transylvania. Before World War I, Transylvania was a part of Hungary.
Legend has it, that one evening a 19th century Hungarian journalist named Jozsef Székely was very hungry. He went to a local restaurant, but everything was already gone except some meat and some sauerkraut. "Please mix them" he said sadly. The result was this delicious stew.

1 lb sauerkraut
2 tablespoons butter
1 cup onion, finely chopped
3 Tablespoons CuisineMentor Hungarian Goulash Spice Blend
˝ teaspoon salt
3 cups chicken broth
1-2 lb boneless pork shoulder, cut in 1 in cubes
1/4 cup tomato puree or crushed tomatoes
1/2 cup sour cream
1/2 cup heavy cream
2 tablespoons flour

4 boiled potatoes (optional)

Wash the sauerkraut under cold running water to reduce its sourness. Strain well, pressing out all the water. Melt the butter in a 5-quart pot and add the onions. Cook over medium heat, stirring occasionally until lightly colored, 6 to 8 minutes.
Add the spice blend and salt and cook a minute or two longer. Pour in 1/2 cup of broth and bring to boil. Add the pork cubes. Spread the sauerkraut over the pork.
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 pot. Simmer for 10 minutes longer and season with salt to taste.
Serve in large wide bowls accompanied by a side of sour cream. Serve with a boiled potato.

Variations:
To ward off vampires add a dozen cloves of peeled garlic along with pork. Garlic left whole during long cooking becomes sweet and very mild. Enjoy!
Substitute pork with skinless, boneless cubed turkey legs or thighs.

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