Pork and Sauerkraut Stew

2 onions -- chopped
2 tablespoons lard or butter
2 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 1/2 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.

Pork and Sauerkraut Stew printer friendly version located here.
Click Back to return.