| 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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