Pork Stew with Sauerkraut |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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An excellent combination of classic Central European flavors (from Russian, Polish & German Cooking, edited by Lesley Chamberlain) (slightly modified) Ingredients:
2 tablespoons oil |
2 large onions, chopped |
2 cloves garlic, crushed |
2 pounds pork, cut into 2-inch cubes |
1 teaspoon caraway seeds |
1 tablespoon fresh dill, minced |
3 3/4 cups beef stock |
4 cups sauerkraut, drained |
1 tablespoon paprika |
Directions:
1. Heat the oil in a large pan and cook the onion and crushed garlic cloves until soft. Meanwhile, brown the pork in a separate wide skilled or griddle pan before adding to pot (brush griddle with light film of oil).
2. Add caraway seeds, fresh dill, and stock. Cook for 1 hour (at least; for more tender meat cook longer) over gentle heat.
3. Stir the drained sauerkraut into the pot along with the paprika (any combination of sweet/hot/smoked paprika is good). Simmer another 45 minutes to 1 hour.
4. Serve with garnishes of more fresh dill, sour cream, and optional pickled chiles, along with extra sweet and hot paprika.
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