 |
Prep Time: 0 Minutes Cook Time: 70 Minutes |
Ready In: 70 Minutes Servings: 8 |
|
This dish adds a twist to your normal Goulash. Ingredients:
1 pork loin (4 to 5 pounds), boned and cut into 1-inch cubes |
3 tbs. butter |
4 large oniopns, sliced |
2 tbs. paprika |
1 tps. salt |
1/2 tps. dried marjoram |
2 cloves garlic, minced |
1 cup chicken broth |
3 1/2 cups ( 1 1-pound 13-ounce can) sauerkraut |
1 cup sour cream |
1/4 cup kummel or tokay wine |
Directions:
1. Brown the pork cubes in the butter in a saucepan. Set aside
2. Gently cook the onions in the saucepan until golden. Add the pork and sprinkle with the paprika ans salt. Add the marjoram, garlic, and broth. Simmer, covered, for 30 minutes.
3. Add the sauerkraut and continue to cook for about 30 minutes, until the pork is tender. Stir in the sour cream and kummel. Reheat, butdo not boil.
4. SOURCE:::::: New York Times
|
|