Hungarian Sauerkraut & Pork |
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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 4 |
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The aroma of this will make your mouth water! This freezes well, so I double it sometimes. Ingredients:
2 lbs pork, cubed |
1 1/2 lbs sauerkraut, rinse and drained |
2 white onions, chopped |
2 tablespoons lard (if meat is very lean) or 2 tablespoons oil (if meat is very lean) |
2 tablespoons sweet hungarian paprika (no generic please) |
1 (28 ounce) can crushed tomatoes |
1 tablespoon sugar |
2 bay leaves |
1 cup water |
1/2 pint sour cream (no yogurt please) |
salt and pepper |
Directions:
1. Brown the meat and onion (in lard or oil if needed) in a pot with lid.
2. Add the paprika to the meat and onion mix, stir to mix in (do not burn).
3. Put in the drained sauerkraut, crushed tomatos, bay leaves water and sugar.
4. Stir to mix it up and then cover the pot.
5. Cook slowly for about one hour, or until meat is tender.
6. Add the sour cream and stir.
7. Add salt & Pepper to taste.
8. Serve in soup plates, with good crusty bread.
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