Sauerkraut a la France

Ingredients

• 0.5 cube beef bouillon from cube crumbled
• 1 teaspoon caraway seed 
• 1 teaspoon marjoram dried
• 1 clove garlic chopped
• 1 teaspoon ground paprika 
• 0.3 cup butter 
• 1  onion chopped
• 0.5 pound pork tenderloin cut into thin strips
• 1  bell pepper red chopped
• 16 ounce sauerkraut 
• 6 ounce tomato paste canned
• 1 cup water 

Equipment

• frying pan

Directions

1. Heat the margarine in a skillet over medium heat, and saute the onion, red bell pepper, and garlic until tender. Season with paprika, caraway seed, and marjoram.
2. Place pork strips into the skillet, and cook 5 minutes, until lightly browned. Stir in water and tomato paste, and sprinkle in the bouillon. Continue cooking 10 minutes.
3. Mix sauerkraut into the skillet, and continue cooking 10 minutes, until pork is done and sauerkraut is heated through.