| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Dairy |
|
|
5 |
Servings |
INGREDIENTS
| 3 |
md |
Onions, chopped |
| 2 |
tb |
Shortening |
| 1 1/2 |
lb |
Lean pork, cubed |
| 2 |
ts |
Paprika |
| 1/2 |
ts |
Caraway seeds |
| 5 |
tb |
Tomato paste (about half a small can) |
| 2 |
md |
Raw potatoes, grated |
| 1 |
lb |
Sauerkraut |
| 1/2 |
pt |
Sour cream |
| 1 1/2 |
ts |
Sweet paprika |
|
|
Salt and pepper to taste |
INSTRUCTIONS
In a heavy saucepan, cook onions in shortening til golden. Add pork and
cook til light brown over medium heat. Add paprika, salt, pepper, caraway
seeds, tomato paste and enough water that the food doesn't stick to the
pan. (*I don't remember amount precisely; perhaps a cup? Could use white
wine instead, I suppose) Cover. Cook slowly for 30 minutes. Add potatoes
and sauerkraut. Cover. Cook slowly 60 minutes. Before serving, add 2/3 Cup
sour cream and cook over low heat 10 min. Serve remaining sour cream at the
table.
Posted to FOODWINE Digest 25 November 96
Date: Mon, 25 Nov 1996 11:31:12 -0400
From: Gretl Collins <gretl_collins@AGCS.CAS.PSU.EDU>
A Message from our Provider:
“When you get to your wit’s end, you’ll find God lives there.”