Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2             Pounds  boneless pork
  1            Package  Lipton onion soup
  1           Teaspoon  ground dill seed
  1              Clove  garlic minced
  1         Tablespoon  caraway seeds
  1         Tablespoon  salt
  1 1/2           Cans  condensed beef bouillon undiluted
  4        Tablespoons  paprika
  1                Bag  or can sauerkraut -- (27 oz.) drained
  2              Pints  sour cream

Preparation:

One day in advannce, trim fat from meat; cut meat into 3inch pieces. In crock pot, combine meat, onions, dill, garlic, caraway, salt and bouillon. Cook on LOW for 46 hours; refrigerate overnight; skim fat from top before continuing. Dissolve paprika in 1 cup hot broth from goulash, add to goulash along with sauerkraut. Cover and cook on low 68 hours longer or until meat is tender, or simmer on stove top, covered for about 1 hour. Stir in sour cream. Serve over mashed potatoes. The goulash is the condensed beef bouillon or strong beef stock I found out.

Nutritional Information:

2073 Calories (kcal); 197g Total Fat; (82% calories from fat); 34g Protein; 58g Carbohydrate; 408mg Cholesterol; 6896mg Sodium