Prep 20 mins
Cook 1 hr 10 mins
This sauerkraut and pork recipe is another of the Kramer family favourites.This recipe is adapted from "The cooking of Vienna's Empire" by Joseph Wechsburg, part of Time-Life Foods of the World series.
- Wash the sauerkraut under cold running water then soak in cold water for 20 minutes to reduce its sourness. Strain well, pressing out all the water.
- Melt the butter in a 5-quart casserole and add the onions. Cook over medium heat, stirring occasionally until lightly coloured, 6 to 8 minutes.
- Add the garlic, season with salt and cook a minute or two longer.
- Stir in the paprika, pour in 1/2 cup of broth and bring to boil.
- Add the pork cubes.
- Spread the sauerkraut over the pork and sprinkle with carraway seeds.
- In a small bowl combine the tomato puree and the rest of the broth and pour the mixture over the sauerkraut.
- Bring the liquid to a boil once more, then reduce heat to its lowest point. Season with a pinch of salt, cover casserole and simmer for 1 hour.
- Check occasionally to make sure that the liquid has not cooked away. Add a little stock or water if required.
- When the pork is tender, combine the creams in a mixing bowl and beat the flour into the cream with a whisk. Carefully stir the mixture into the casserole. Simmer for 10 minutes longer and season with salt to taste.
- Serve in large wide bowls accompanied by a side of sour cream.
I have the same recipe and I love it. The only thing I did, differently, was to add some tomato paste which gave the sauce a richer taste, and a blend of hot and sweet paprika. I also served this over creamy mashed potatoes. The next time, I plan to sear the pork in some olive oil, remove it, then cook the onions & garlic. I think the sauce would have an even more flavorful and rich taste to it. Very low budget meal, too!
Heavy cream? Butter?? 2teaspoon of paprika only.