| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Dairy, Eggs |
Hungarian |
|
1 |
Servings |
INGREDIENTS
| 2 |
ts |
Minced garlic |
| 2 |
ts |
Salt |
| 2 |
lb |
Trimmed boneless; lean pork shoulder, cut in 1 1/2" cubes |
| 1 1/2 |
c |
Chopped onions |
| 3 |
tb |
Tomato paste |
| 2 |
tb |
Paprika |
| 1/2 |
ts |
Freshly ground pepper |
| 2 |
c |
Sauerkraut; rinsed and drained |
| 1 |
ts |
Caraway seed |
| 1/2 |
c |
Sour cream |
|
|
Cooked egg noodles |
INSTRUCTIONS
1. Heat oven to 325°F. With flat side of large knife, crush garlic with
salt to form a paste. Combine garlic paste with pork, onions, tomato paste,
paprika and pepper in a large, heavy Dutch oven. Cover and bake 1 1/2
hours.
2. Stir in sauerkraut and caraway. Cover and cook 45 to 60 minutes more or
until pork is very tender. Remove from heat and stir in sour cream. Serve
with cooked egg noodles. Makes 6 servings.
Prep time: 25 minutes Baking time: 2 1/2 to 3 hours Degree of difficulty:
Easy Low-calorie
(C) Copyright 1998, Meredith Corporation, All Rights Reserved.
Busted by Barb at Possum Kingdom. by LHJrecipe recipe mailing list
[LHJRECIPE@MEDIA.TEAMNET.NET] on Monday, February 09, 1998 7:05 AM
NOTES : FROM LHJ ONLINE http://www.lhj.com The key ingredient to this
classic stew is paprika. The sweet, imported variety is recommended for a
guaranteed rich and mellow flavor.
Recipe by: LHJ Kitchen [lhjkitchen@LHJ.COM]
Posted to MC-Recipe Digest by "abprice@wf.net" <abprice@wf.net> on Feb 13,
1998
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