German Pork and Sauerkraut Goulash |
|
 |
Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
|
I don't know where this came from but I've had it a long time. Ingredients:
1 lb boneless lean pork, cut into 1 - inch cubes |
2 tablespoons flour |
1 teaspoon salt |
1 teaspoon paprika |
1 cup water |
3 cups sauerkraut, drained |
1 medium onion, sliced |
1/2 teaspoon caraway seed |
1/8 teaspoon black pepper |
1 bay leaf |
3/4 cup light sour cream |
chopped fresh parsley |
Directions:
1. Coat pork cubes with a mixture of flour, salt, and paprika.
2. Spray a large non-stick skillet with non-stick cooking spray.
3. Add pork; cook until browned, about 5 minutes.
4. Stir in water, sauerkraut, caraway seed, pepper and bay leaf.
5. Bring to a boil.
6. Reduce heat; cover and simmer 15 minutes or until pork is tender and no longer pink.
7. Remove bay leaf.
8. Gradually stir in sour cream.
9. Heat gently, stirring frequently; do not boil,
10. sprinkle with parsley.
11. Serve over hot cooked noodles, if desired.
|
|