Sauerkraut a la France
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"My husband loves this recipe, which I got from my mother in law in the Netherlands. Serve with potatoes and a white wine (e.g., Gewurztraminer or Vin'd Alsace)."
Original recipe yield: 4 servings.
- Prep Time:
- 15 Minutes
- Cook Time:
- 30 Minutes
- Ready In:
- 45 Minutes
- Servings:
- 4
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INGREDIENTS:
- 1/4 cup margarine
- 1 onion, chopped
- 1 red bell pepper, chopped
- 1 clove garlic, chopped
- 1 teaspoon ground paprika
- 1 teaspoon caraway seed
- 1 teaspoon dried marjoram
- 1/2 pound pork tenderloin, cut into thin strips
- 1 cup water
- 1 (6 ounce) can tomato paste
- 1/2 cube beef bouillon, crumbled
- 1 (16 ounce) jar sauerkraut
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DIRECTIONS:
- Heat the margarine in a skillet over medium heat, and saute the onion, red bell pepper, and garlic until tender. Season with paprika, caraway seed, and marjoram. Place pork strips into the skillet, and cook 5 minutes, until lightly browned. Stir in water and tomato paste, and sprinkle in the bouillon. Continue cooking 10 minutes.
- Mix sauerkraut into the skillet, and continue cooking 10 minutes, until pork is done and sauerkraut is heated through.
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