Ingredients:
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Onions, Quartered
4 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 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)
Hot Buttered Noodles
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. |
