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 |
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Preparation / Directions:
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.
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