Ingredients:
| 2 |
medium |
Onions, Quartered |
| 4 |
medium |
Tomatoes, Peeled, Halved And Seeded |
| 2 |
Pounds |
Pork Loin, Cut Into 1-Inch Cubes |
| 1/4 |
Cup |
All-Purpose Flour |
| 2 |
Tablespoons |
Vegetable Oil |
| 1 |
Clove |
Garlic, Minced |
| 3 |
Tablespoons |
Tomato Paste |
| 2 |
Tablespoons |
Chopped Parsley |
| 1 |
piece |
bay leaf |
| 1/4 |
Teaspoon |
Thyme |
| 1 |
Teaspoon |
Salt |
| 1/4 |
Teaspoon |
Pepper |
| 1 |
cup |
Dry White Wine |
| 1 |
cup |
Water |
| 1 |
Pound |
Potatoes Peeled |
| 3/4 |
Pound |
Sauerkraut, Rinsed And Drained |
| 2 |
Tablespoons |
Paprika |
| 1 1/2 |
Teaspoons |
Caraway Seeds (Optional) |
| 1 |
package |
Hot Buttered Noodles |
| 1 |
Cup |
Sour Cream |
|
Preparation:
Assemble and attach rotor slicer/shredder using thick slicer cone (no 3) Turn to speed 4 and slice onions; set aside. Turnt o speed 4 and coarsely sliver tomatoes; set aside.
Dredge pork in flour. Heat oil in a 5-quart pot over medium high heat. Add pork and cook until browned. Remove meat and set aside. Add onion and garlic to pot and saute 2 minutes. Drain excess oil. Add tomatoes and cook 2 minutes more. Return pork to pot. Add tomato paste, parsley, bay leaf, thyme, salt, pepper, wine and water. Bring mixture to a boil, then reduce heat and simmer 50 minutes.
Exchange thick slicer cone for coarse shredder cone (no 2) Turn to speed 4 and shred potatoes. Add potatoes, sauerkraut, paprika, and caraway seeds to pot. Cover and simmer 1 hour; addd more water if necessary. Serve immediately over hot buttered noodles with sour cream. |
