 |
Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 6 |
|
Buttered egg noodles, stuffed peppers and you'll have a banquet Ingredients:
1 1/2 lbs lean leg of pork or 1 1/2 lbs lean pork shoulder, cut into 1 1/2 cubes |
2 teaspoons hungarian paprika |
1 1/2 teaspoons salt |
2 tablespoons flour, mixed with the paprika and salt |
2 tablespoons oil |
2 tablespoons onions, finely chopped |
2 -3 tablespoons hot water |
3 1/2 cups sauerkraut, firmly packed |
2 cups hot water |
1 1/2 cups sour cream |
Directions:
1. Coat the meat evenly in a plastic bag with the flour, paprika, salt mixture Put oil in a 4 qt Dutch oven and saute the onion until soft.
2. Add the meat to the pot and brown the meat all over.
3. Add 2-3 tbsp hot water.
4. Cover the pot and simmer the meat over fairly low heat for 1 hour, add small amounts of water as needed Shortly before the 1 hour drain the sauerkraut well, rinse it if you wish with cold water to have a milder flavor, drain Mix sauerkraut with the meat and add 2 cups hot water.
5. Bring to boiling cover and simmer 1/2 hour or until the meat is tender Remove from heat.
6. Gradually blend 1 1/2 cups cooking liquid with the sour cream Blend into the hot mixture, stirring constantly over low heat for 3-5 minutes- do not boil Serve in small bowls.
|
|