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3 slices bacon
1/2 pound pork loin cubes (1-1/2 inch)
1/2 cup chopped onion
1 teaspoon caraway seed
1 tablespoon paprika
2-1/4 cups canned chicken stock
1/2 cup water
3 cups sauerkraut, rinsed and drained
1/2 cup chopped green pepper
1/2 cup chopped tomato
1/2 cup light sour cream
2 tablespoons flour
Salt and pepper to taste
Parsley for garnish (optional)
In a heavy pan, cook bacon until crisp; remove and crumble. Set aside.
In drippings, brown pork and cook onion with caraway and paprika until tender. Stir in chicken stock, water and sauerkraut. Cover; cook over low heat for 1 hour. Add green pepper and tomato; cook 30 minutes more or until done. Stir occasionally.
Combine sour cream and flour; stir into pork mixture. Cook, stirring until thickened. Add salt and pepper to taste. Garnish with bacon and parsley.
1101 17th Street NW, Suite 700
Washington, DC 20036
P: (202) 331-2456 | E: gro.selkcipevoli@ofni
