Pork and Sauerkraut Stew
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"A good, satisfying one-pot meal. Try it with a big dollop of sour cream on top and a fresh slice of dark rye bread."
Original recipe yield: 4 to 6 servings.
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INGREDIENTS:
- 2 onions, thinly sliced
- 3 cloves crushed garlic
- 4 potatoes, peeled and cubed
- 2 tablespoons vegetable oil
- 2 pounds boneless pork loin, cubed
- 1 teaspoon caraway seed
- 1 tablespoon browning sauce
- salt and pepper to taste
- 22 ounces sauerkraut with juice
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DIRECTIONS:
- In a large stockpot, heat the oil over medium high heat. Add the pork cubes and brown. Stir in the onion and garlic; cook until onion is soft.
- Stir in potatoes, sauerkraut, caraway seeds, browning sauce and salt and pepper to taste. Reduce heat and simmer over low for 1 1/2 to 2 hours.
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