Hungarian "Szegedin" Goulash

Szegedin Goulash is a specialty from the Hungarian city of Szeged. This is a delicious goulash that includes Sauerkraut. Ingredients: 4 oz Lean bacon, chopped - 2 lbs Boneless pork trimmed of fat and cut into 1-inch cubes - 1 Large onion, chopped - 6 Garlic cloves, minced - 2 tbsp Tomato paste - 2 to 4 tbsp Hungarian paprika - 1 tbsp Caraway seeds - 2 tbsp Chopped fresh thyme - 1 tsp Salt - 1/2 tsp Freshly ground black pepper - 1 tbsp Red-wine vinegar - 2 cups Chicken or Beef stock - 2 lbs Sauerkraut, drained & rinsed - 1 cup Sweetened apple sauce - 1 tbsp olive oil - Sour cream to serve. Directions: Preheat the oven to 320F. In a Dutch oven or heavy, lidded cast-iron casserole (Le Creuset), heat the olive oil on medium-high heat. Season the pork with salt and pepper and fry until golden-brown on all sides. Remove with a slotted spoon and keep to one side on a plate. Add the bacon to the pan and fry until golden, but not brown. Then add the onion and garlic with a little salt and pepper, and fry until slightly golden. Add the tomato paste and vinegar, and stir until well incorporated with the onion-garlic-bacon mix - be careful not to burn. Now add the paprika, caraway seeds and thyme and stir to incorporate. Add the stock and bring to a boil. Return the pork to the pan and bake in the oven with a tight lid for 2 hours. After 2 hours' cooking time, add the drained sauerkraut and apple sauce to the goulash and returned to the oven with a lid for further 30 minutes. Serve with German Spaetzle, plain boiled potatoes or Roesti (hashbrown potato pancakes)and a spoonful of sour cream.