Yeild: 12 to 14 servings 1 cup vegetable oil or 1⁄2 pound (2 sticks) unsalted butter 1 cup coarsely chopped garlic 6 lbs. white onions, peeled and coarsely chopped 4 lbs. pork (preferably boneless pork shoulder), cut into 2-to 2 1⁄2-inch cubes salt freshly ground black peper 3 cups water 1 1⁄2 cups tomato paste 3⁄4 cup Hungarian paprika 4 lbs. prepared sauerkraut (bagged or canned) 2 cups dry white wine, such as sauvignon Blanc 2 tsp. dried red pepper flakes, or to taste 1 cup sour cream ...
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