Ingredients

  • 1 pound (drained weight) sauerkraut
  • 2 tablespoons butter
  • 1 cup onion, finely chopped
  • 1 large garlic clove, miced
  • Salt
  • 2 tablespoons sweet Hungarian paprika
  • 3 cups chicken broth
  • 4 pounds boneless pork shoulder, cut in 2-inch cubes
  • 1-½ teaspoons caraway seeds
  • ¼ cup tomato puree or plain tomato sauce
  • ½ cup sour cream
  • ½ cup heavy cream
  • 2 tablespoons flour

Ready In 45 Minutes

Servings: 8

Cooking Instructions

Step 1

  • Wash sauerkraut under cold running water then soak in cold water for 20 minutes to reduce sourness. Strain well, pressing out excess water.
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  • Length: 20 minutes

Step 2

  • NOTE: I am a big fan of searing meat, because I think it gives sauces a deeper flavor. While the original recipe didn't say to do this-- I plan to sear the pork in some olive oil and then to continue with cooking the onion and garlic and carrying on with the rest of the steps.
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Step 3

  • Melt butter in a 5-quart casserole; add the onions. Cook over medium heat, stirring occasionally until lightly colored, 6 to 8 minutes.
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  • Length: 6 minutes

Step 4

  • Add the garlic, season with salt and cook a minute or two longer.
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Step 5

  • Stir in paprika, pour in 1/2 cup of broth and bring to boil.
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Step 6

  • Add the pork cubes.
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Step 7

  • Spread sauerkraut over pork sprinkle with caraway seeds.
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Step 8

  • Combine tomato puree, tomato paste and reserved broth, in a small bowl.
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Step 9

  • Mix well and pour over sauerkraut. Bring to a boil.
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Step 10

  • If using a crock-pot, transfer contents of casserole to crock-pot insert. Cover, and cook on high, for 3 to 3-1/2 hours, or until pork is fork tender but still retains its shape.
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  • Length: 120 minutes

Step 11

  • If using a conventional oven, preheat to 250 degrees F. Cover casserole and transfer to the oven. Cook, covered, for 3 to 3-1/2 hours, or until pork cubes are tender but still retain their shape.
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  • Length: 120 minutes

Step 12

  • When the pork is tender, transfer meat and sauerkraut to a serving platter with high sides. Tent with foil to keep warm.
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Step 13

  • Transfer the sauce to a 2-quart pan. Set over medium heat.
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Step 14

  • Combine flour, heavy cream and sour cream in a small bowl.
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Step 15

  • Whisk until smooth. Stir mixture into sauce and simmer for 10 minutes longer. Do not boil. Season to taste with salt and pepper.
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  • Length: 10 minutes

Step 16

  • Pour over meat and serve. Pass additional sour cream as a side.
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Step 17

  • NOTES: I added 2 Tablespoons of tomato paste to this recipe, which we thought gave the sauce deep depth of flavor. We also served this over creamy mashed potatoes. This freezes really well.
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