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This traditional Hungarian dish can now be made in slow cookers.
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If you do not have one of the ones with a removable liner for browning, start it off in a heavy skillet and transfer it to a Crock-Pot, or possibly just make it the old-fashioned way in a heavy cast iron Dutch oven.
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Great for camp fire cooking!
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Cut pork into 2 inch cubes, removing all traces of fat.
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Heat bacon in a heavy dutch oven till crunchy, then crumble.
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In same skillet, saute/fry onions and cook, stirring constantly for 3-4 min of till soft and golden brown.
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Add in garlic and paprika; cook, stirring for 2 more min (don't let garlic brown).
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Add in vinegar, pork, salt and caraway seed, stirring well.
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Add in sufficient broth to barely cover the pork.
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Reduce heat to low setting and simmer, stirring occasionally, for about 1 hour or possibly till pork is almost, but not quite tender.
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To thicken, stir in Wondra flour.
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Add in lowfat sour cream; stir well.
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Cover; simmer for 20 min, or possibly till meat is tender.
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The sauce should have a consistency similar to heavy cream.
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If the sauce is too thin, cook without cover till sauce has thickened; if too thick, add in a small amount of broth.
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Serve with boiled baby potatoes or possibly over buttered noodles or possibly steamed rice.
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About 6 servings.
