Yield: 1 Servings
Measure | Ingredient |
---|---|
2 \N | Onions; chopped |
2 tablespoons | Lard or butter |
2 \N | Cloves garlic; minced |
1 teaspoon | Caraway seeds |
2 tablespoons | Paprika |
2 pounds | Boneless pork butt; cut in 1\" pieces |
1 teaspoon | Salt |
3 cups | Sauerkraut; rinsed and drained |
1 tablespoon | Flour |
2 cups | Sour cream |
Combine all ingredients except flour and sour cream, adding ½ cup water.
Cook on low, covered, for 8 to 10 hours. Uncover and turn on high. Mix the flour with the sour cream, add to the stew and continue to cook for 5 to 10 minutes to heat through. Serve with buttered noodles.
Recipe by: Susan Kirkland
Posted to TNT - Prodigy's Recipe Exchange Newsletter by vergie1@...
(Vergie A Ewing) on Dec 28, 1997