Total Time
2hrs 35mins
Prep 15 mins
Cook 2 hrs 20 mins

If this is made correctly, the meat should melt in your mouth. For best taste top with a bit of sour cream and black pepper.

Ingredients Nutrition


  1. Heat the olive oil in a large non-stick pan at a medium heat.
  2. Add garlic and cook for several minutes.
  3. Add the chicken and pork and cook (stirring frequently) for 5 minutes.
  4. Add the paprika, pepper, salt and onion powder and stir.
  5. Add the onion, green onion and cook for 2 minutes.
  6. Add the mushroom soup and stir until a smooth sauce is formed.
  7. Add the sauerkaut, stir until mixed.
  8. Add the chicken broth and stir until integrated.
  9. Cover and turn down the heat to minimum and simmer for 2 hours.
  10. If the sauce is too runny when you want to serve, mix several tablespoons of cornstarch with enough water to form a thin paste (1-3 times the amount of water as cornstarch).
  11. Bring the sauce to a boil, reduce heat and add the paste, by teaspoonfuls, stirring vigorously until the desired thickness.
  12. Serve hot over gnocchi or egg noodles.


Most Helpful

This was a really nice change of pace for a meal. I found the directions easy & the end result was perfect, meat just so tender & the flavors great. The combo of ingredients made a great sauce. Thanks for sharing this--I will use it often

Iron Bloomers April 18, 2003

I was in heaven after the long anticipated wait. The flavors were plentiful and the meat just melted in my mouth. My wife is a terrible cook :)lol..and Im forced to find new and exciting meals to satisfy my 6'3 250lb body. This is low in Carbs, except for the noodles, and is actually good for you. This is a must for the quick, affordable chef. Thanks for sharing . Kas Schafer..Madison, Wisconsin

Kas Schafer June 05, 2003

Wow, this was wonderful! The meat was so tender and flavorful! I used chicken breast tenderloins, all green onion, and didnt need to add the cornstarch. Served over Kluski noodles and enjoyed with some crusty rolls. Thank you so much Pixie for posting this recipe!

lauralie41 December 13, 2006

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