| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Dairy | Dutch | Meat | 4 | Servings |
INGREDIENTS
| 4 | Bacon | |
| 2 | lb | Pork boneless shoulder |
| 1 | T | Paprika |
| 2 | t | up to |
| 3 | t | Caraway seed |
| 1 | t | Salt |
| 1 | Clove garlic, minced | |
| 1 | 16-oz sauerkraut drained | |
| 1 1/2 | c | Water |
| 4 | Onions, sliced | |
| 10 | New potatoes | |
| 1/2 | t | 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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Nutrition (calculated from recipe ingredients)
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Calories: 477
Calories From Fat: 258
Total Fat: 28.6g
Cholesterol: 140.6mg
Sodium: 1028.5mg
Potassium: 948.8mg
Carbohydrates: 12.2g
Fiber: 3.1g
Sugar: 4.9g
Protein: 41.4g