John Myers
Ingredients for 4 servings:
- 750 g pork shoulder
- 100 g smoked bacon, lean
- 250 g onion(s), diced
- 1 clove(s) garlic, diced
- 400 g sauerkraut (can)
- n. B. Paprika powder, sweet
- ½ liter vegetable broth (instant)
- 200 g sour cream
- e.g. salt and pepper
- 1 tsp caraway seeds
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 20 minutes; Total time approx. 1 hour 50 minutes
Rinse the meat, pat dry, and cut into 3cm cubes. Finely dice the bacon. Fry the bacon in a pan, then remove. Brown the meat in batches in the bacon fat, then remove. Sauté the onions and garlic in the fat. Add the sauerkraut, meat, and bacon, sprinkle with paprika, stir, and just cover with broth. Cover and simmer over medium heat for about 1 hour, adding a little more broth if necessary. Stir in 150g sour cream and season with salt, pepper, and paprika. Serve garnished with the remaining cream and caraway seeds. Serve with boiled potatoes.
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