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Categories:
pork necks onions lard flour paprika bay leaf caraway seed white wine sauerkraut sour cream pepper salt
Viewed: 75 - Published at: 5 years agoIngredients
- 700 g pork necks (no bones)
- 150 g onions
- 100 g lard
- 1 teaspoon flour (optional)
- 1 teaspoon paprika (dried, red)
- 1 bay leaf
- 1 teaspoon caraway seed
- 1 1/2 cups white wine
- 800 g sauerkraut
- 100 g sour cream
- 1/2 teaspoon pepper
- 1 teaspoon salt
Method
- Cut pork meat into small pieces.
- Finely slice onion and saute it on lard until soft. Add meat and continue to saute it until meat starts to change color.
- Add paprika and mix. Add some wine and continue to saute it.
- After 10 to 15 minutes add sauerkraut (sliced), bay leaf, caraway seeds and more wine. Add water and brine (only if you like it really sour).
- Cook 30 to 40 minutes on low fire. After 20 minutes add flour (just one teaspon if you want thicker stew) and mix well. Continue to cook until sauerkraut is soft.
- Before serving add sour cream and mix.
