Transylvanian Pork and Sauerkraut



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Transylvanian Pork and Sauerkraut

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Posted by ADMIN at 09/26/2007 06:36 | 0 comments

Directions:

Dredge the pork in a mixture of flour, salt, pepper, and paprika. Heat
shortening in a skillet and lightly brown the meat. Transfer meat to
another container, and add the onions to the skillet. Cook until the onions
are light brown.

Return the meat to the skillet. Add one-half cup of water., cover, and
cook over low heat for about one hour, until meat is tender. Add more water
if necessary.

Wash sauerkraut drain and squeeze the water out. Place in a saucepan and
add two tablespoons of liquid in which the meat is cooking. Add 1/4 Tbs
paprika and half the water. Cover and simmer slowly for thirty minutes, add
more water as necessary to

Remove the meat from the heat and stir in the sour cream until well mixed.
Add salt to taste.

Cook the rice in 2 Tbs shorening for about 5 minutes. Add 1/4 cup of
water ,cover and cook until rice is tender, about 20 minutes. Add 1/4 Tbs
paprika.

Preheat the oven to 350 F.

Arrange the foods in an large ovenproof caassarole as follows:
sauerkraut, pork cubes, rice, sausage rings, and sauce. Continue building
layers until all the ingredients are used, ending with the sauce and a
garnish of sausage rings.

Bake the cassarole for thirty minutes, or until top is golden brown. Bake
350F 30min Walt


Ingredients:

2 1/2 lb Pork
1/2 tb Sweet paprika
Salt and pepper
1/4 c Flour
1/4 c Shortening
2 Onion
1/2 c Water
1 c Sour cream
1/2 c Water
1 lb Sauerkraut
1/4 tb Sweet paprika
1/2 c Rice
2 tb Shortening
1/4 c Water
1/4 tb Sweet paprika
1 lb Polish sausage

Serves:

6 Servings 		 
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