| 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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