Ingredients: 1 pound (drained weight) sauerkraut,2 tablespoons butter,1 cup onion, finely chopped,1 large garlic clove, miced,Salt,2 tablespoons sweet Hungarian paprika,3 cups chicken broth,4 pounds boneless pork shoulder, cut in 2-inch cubes,1-½ teaspoons caraway seeds,¼ cup tomato puree or plain tomato sauce,½ cup sour cream,½ cup heavy cream,2 tablespoons flour
Instructions:
- Wash sauerkraut under cold running water then soak in cold water for 20 minutes to reduce sourness. Strain well, pressing out excess water.
- NOTE: I am a big fan of searing meat, because I think it gives sauces a deeper flavor. While the original recipe didn’t say to do this– I plan to sear the pork in some olive oil and then to continue with cooking the onion and garlic and carrying on with the rest of the steps.
- Melt butter in a 5-quart casserole; add the onions. Cook over medium heat, stirring occasionally until lightly colored, 6 to 8 minutes.
- Add the garlic, season with salt and cook a minute or two longer.
- Stir in paprika, pour in 1/2 cup of broth and bring to boil.
- Add the pork cubes.
- Spread sauerkraut over pork sprinkle with caraway seeds.
- Combine tomato puree, tomato paste and reserved broth, in a small bowl.
- Mix well and pour over sauerkraut. Bring to a boil.
- If using a crock-pot, transfer contents of casserole to crock-pot insert. Cover, and cook on high, for 3 to 3-1/2 hours, or until pork is fork tender but still retains its shape.
- If using a conventional oven, preheat to 250 degrees F. Cover casserole and transfer to the oven. Cook, covered, for 3 to 3-1/2 hours, or until pork cubes are tender but still retain their shape.
- When the pork is tender, transfer meat and sauerkraut to a serving platter with high sides. Tent with foil to keep warm.
- Transfer the sauce to a 2-quart pan. Set over medium heat.
- Combine flour, heavy cream and sour cream in a small bowl.
- Whisk until smooth. Stir mixture into sauce and simmer for 10 minutes longer. Do not boil. Season to taste with salt and pepper.
- Pour over meat and serve. Pass additional sour cream as a side.
- NOTES: I added 2 Tablespoons of tomato paste to this recipe, which we thought gave the sauce deep depth of flavor. We also served this over creamy mashed potatoes. This freezes really well.
