| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Dairy | Pork, Casseroles | 6 | Servings | |
INGREDIENTS
| 2 | lb | Pork cut into 1/2 inch cubes |
| 2 | oz | Seasoned flour |
| 1/2 | oz | Caraway seeds |
| 3 | oz | Lard |
| 1 | oz | Paprika |
| 6 | oz | Shreaded cabbage / Saurkraut |
| 2 | oz | Tomato puree |
| 1 | c | Water |
| 1 | oz | Vinegar |
| 4 | oz | Sour cream |
| 1 | oz | Onions |
INSTRUCTIONS
Toss the meat cubes in seasoned flour and caraway seeds. Heat lard and saute the meat with a lid on pan. Shake from time to time and cook until brown for 10 minutes. Then add ground paprika and sliced onions. Toss a few minutes, add tomato puree and white cabbage or saurkraut, vinegar and cold water. Season with a little salt. Simmmer gently for 1 1/2 hours until the meat is tender. Add sour cream or plian yoghurt at the last minute. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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