Pork and Sauerkraut a La Budapest |
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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 6 |
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This tasty recipe originally came from my Grandmother's Hungarian neighbor. This goes well with a simple potato dish,a side of carrots are a must for me when I have it, and a nice crusty bread. Ingredients:
2 -3 tablespoons butter |
2 large onions (sliced thin) |
2 lbs pork (cut in 1-inch cubes) |
1/4 teaspoon black pepper |
1/2 teaspoon sugar |
3 garlic cloves (finely minced) |
3 teaspoons paprika |
1 teaspoon caraway seed |
1 (12 ounce) can light beer |
2 (16 ounce) cans sauerkraut (rinsed and well drained) |
1 cup sour cream |
Directions:
1. Melt the butter in a Dutch oven over med-low heat.
2. Add onions and sauté for 5-6 minutes, until translucent.
3. Add the pork and slowly brown all sides of the meat, stirring continuously. About 10 minutes.
4. Sprinkle the black pepper and sugar over the meat and onions, and stir well.
5. Stir-fry all for about 3 minutes longer.
6. Add the garlic, paprika, and the caraway seeds.
7. Add 1/2 of the can of beer,cover,and simmer for 45 minutes, stirring occasionally and adding the rest of the beer as needed.
8. Stir in the rinsed and WELL drained sauerkraut and simmer for another 15 minutes, stirring occasionally.
9. Add in the sour cream, stir and cook for 3 more minutes.
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