2 lb pork, cut in 1-inch cubes
2 tbsp. butter
1 lg. onion, chopped (1 cup)
1 tbsp. paprika
2 c. chicken broth
1 c. water
1 tsp. caraway seeds
2 tsp. salt
1 can (1 lb., 11 fl. oz.) sauerkraut
2 tbsp. flour
1/4 c. water
1 carton (8 oz.) sour cream
1. Brown pork, part at a time (removing pieces to a bowl as a brown), in butter in a heavy kettle or Dutch oven. Sauté oven until golden, about 5 minutes, in same pan, adding more butter if needed. Stir in paprika; cook 1 minute longer. Return all meat.
2. Stir in chicken broth, the 1 cup of water, caraway seeds, salt and pepper. Bring to boiling; lower the heat and cover. Simmer for 1 hour and 15 minutes.
3. Drain and rinse sauerkraut; stir into the stew. Simmer 30 minutes longer, or until meat is tender.
4. Blend flour and the 1/4 cup water in a small cup; stir into simmering stew. Cook and stir until the gravy thickens and bubbles 3 minutes.
5. Lower heat; stir 1 cup hot sauce into sour cream in a small bowl until well blended; stir back into the kettle. Heat just until heated through. Do not boil. Sprinkle with parsley. Makes 6 servings.
Family Circle Cookbook