Although goulash is frequently made with sour cream, leaving it out makes this a much healthier dish. A mere 2 tablespoons of sour cream has 50 calories!

1. Cut the lean boneless pork into 1-inch cubes. In a large bowl, toss the pork with the salt, black pepper, and cornstarch. Set aside.

2. Combine the tomato juice and beef broth in a small bowl and set aside.

3. Heat a wok or skillet over medium-high heat until it is nearly smoking. Add 1½ tablespoons oil. When the oil is hot, add the pork, laying it flat in the pan. Let sear (brown) briefly, then stir-fry the meat, stirring and tossing until it is no longer pink and is nearly cooked through. Remove the meat from the pan and drain in a colander or on paper towels.

4. Heat 2 tablespoons oil in the wok or skillet. When the oil is hot, add the garlic. Stir-fry for 10 seconds, then add the onion. Sprinkle the paprika over the onion. Stir-fry the onion for 2 minutes or until it begins to soften. Add the sauerkraut. Stir-fry for a minute, mixing the sauerkraut in with the onion.

5. Add the tomato juice and beef broth and bring to a boil. Add the pork back into the pan. Reduce the heat to medium and stir for another 2 minutes to blend all the ingredients together. Taste and adjust the seasoning if desired. If using the sour cream, stir it in just before serving.