Name: Pork and Sauerkraut Stew
Ingredients: 4 sl Bacon; 2 lb Pork boneless shoulder; 1 tb Paprika (up to); 3 ts Caraway seed; 1 ts Salt; 1 Clove garlic; minced; 1 cn (16-oz) sauerkraut; drained; 1 1/2 c Water; 4 md Onions; sliced; 10 sm New potatoes; 1/2 ts Salt; Snipped parsley; 3/4 c Dairy sour cream

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CATEGORY	CUISINE	TAG	YIELD
Meats, Grains, Dairy	Dutch	Meat	4	Servings

INGREDIENTS

4	sl	Bacon
2	lb	Pork boneless shoulder
1	tb	Paprika (up to)
3	ts	Caraway seed
1	ts	Salt
1		Clove garlic; minced
1	cn	(16-oz) sauerkraut; drained
1 1/2	c	Water
4	md	Onions; sliced
10	sm	New potatoes
1/2	ts	Salt
		Snipped parsley
3/4	c	Dairy sour cream

INSTRUCTIONS

Fry bacon in Dutch oven over medium heat until crisp; remove bacon; drain
on paper towels. Trim fat from pork; cut pork into 1-inch pieces. Brown
pork in bacon fat; drain. Sprinkle pork with paprika, caraway seed, 1 Tsp
salt & the garlic. Stir in sauerkraut, water, onions & potatoes. Sprinkle
with 1/2 Tsp salt. Heat to boiling; reduce heat, cover & simmer until pork
is tender, about 1 hour. Crumble bacon & sprinkle bacon & parsley over pork
mixture. Serve with sour cream. Serves 4-6.
MRS WESLEY (LINDA) HAMM
From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club,
Ft. Bliss, TX.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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