in Germany

Paprika and sauerkraut stew

updated

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Ingredients for 4 servings:

  • 1 kg pork neck, diced
  • 250 g onion(s)
  • 2 bell peppers (1 red and 1 green each)
  • 1 gr. can/n sauerkraut
  • 125 ml broth
  • 30 g clarified butter
  • 1 cup sour cream
  • 1 bay leaf
  • 1 tsp caraway seeds
  • salt and pepper
  • Paprika powder

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour 15 minutes; Total time approx. 1 hour 35 minutes

a nice summer stew

Peel, halve, and slice the onions. Sauté the onions in hot clarified butter until translucent. Then add the diced pork and brown. Season with salt and pepper, a good 2 tablespoons of paprika, bay leaf, and caraway seeds. Then pour in the broth and simmer covered for about 45 minutes. In the meantime, trim, quarter, and slice the bell peppers. Add the paprika and sauerkraut to the meat and simmer covered for another 20-25 minutes. Season the stew more if desired. Serve with baguette and a dollop of sour cream.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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