BRIAN IN THE KITCHEN brought to you by Stittsworth Meats
September 30 2010
Sauerkraut and Pork Stew
2 pounds lean pork shoulder (cut into 1 to 1 1/2 inch cubes)
1/4 cup light olive oil
4 onions, diced
3 tablespoons paprika
salt and pepper to taste
1/2 teaspoon Caraway seeds
1 pound sauerkraut
1 pound of potatoes, cubed
1/2 cup sour cream
8 slices of bacon (cooked and crumbled)
3 cups of pork stock (chicken stock would work too)
Brown the cubed pork in a large saucepan. Add onions, paprika, stock, salt and pepper, and caraway seeds.
Cook covered for 20 minutes. Add the sauerkraut and potatoes. Cook, covered, for an additional 45 minutes, or until the pork is tender.
Once the meat is done, stir in the sour cream. Sprinkle the bacon on top of the serving plate.