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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Pork and Sauerkraut Stew Recipe

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This recipe for Pork and Sauerkraut Stew is from The Gundrum Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup onion (diced),
2 tbsp. butter,
4 cloves garlic (minced),
2 tbsp. paprika,
2 lbs. boneless pork shoulder (cut into 1" pieces),
1 tsp. salt,
3 cups sauerkraut (rinsed and drained),
2 tbsp. flour,
2 cups sour cream,
1/2 cup water,
1 pkg. egg noodles
Directions:
Directions:
In a large Dutch oven melt butter. Add pork and cook until browned. Add onion, garlic, paprika, salt, water and sauerkraut. Simmer covered for about 8 hours.

Uncover and turn up the heat. Mix the flour and sour cream until smooth. Add to the stew, stir and continue to cook until thickened and thoroughly heated. Serve over the buttered noodles (oops better not forget to tell you to cook the noodles, you never know).
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
Even Nicki liked this one! Finally something she liked beside jelly donuts.

 

 

 

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