Ingredients:
1 1/2 lbs lean leg of pork or 1 1/2 lbs lean pork shoulder, cut into 1 1/2″ cubes
2 teaspoons Hungarian paprika
1 1/2 teaspoons salt
2 tablespoons flour, mixed with the paprika and salt
2 tablespoons oil
2 tablespoons onions, finely chopped
2 -3 tablespoons hot water
3 1/2 cups sauerkraut, firmly packed
2 cups hot water
1 1/2 cups sour cream
Directions:
Coat the meat evenly in a plastic bag with the flour, paprika, salt mixture Put oil in a 4 qt Dutch oven and saute the onion until soft.
Add the meat to the pot and brown the meat all over.
Add 2-3 tbsp hot water.
Cover the pot and simmer the meat over fairly low heat for 1 hour, add small amounts of water as needed Shortly before the 1 hour drain the sauerkraut well, rinse it if you wish with cold water to have a milder flavor, drain Mix sauerkraut with the meat and add 2 cups hot water.
Bring to boiling cover and simmer 1/2 hour or until the meat is tender Remove from heat.
Gradually blend 1 1/2 cups cooking liquid with the sour cream Blend into the hot mixture, stirring constantly over low heat for 3-5 minutes- do not boil Serve in small bowls.
Servings: 5-6
Time preparation: 20 min.
Time total: 110 min.