Pork And Sauerkraut Stew Recipe 455 Food

PORK AND SAUERKRAUT STEW RECIPE - (4.5/5)

Steps:

• In a food processor, puree half of the garlic, bell peppers and onions with 1 tablespoon of salt until smooth. Pour the mixture into a large bowl, add the pork and stir to coat. Cover with plastic wrap and marinate overnight in the refrigerator. 2. Drain the pork, wipe off any marinade and pat dry with paper towels. In a large Dutch oven, heat the extra virgin olive oil. Working in batches, add the pork to the pot and brown over moderate heat, turning once, about 4 minutes per batch. Transfer the browned pork to a plate. Add the tomato paste to the pot and cook, stirring, until lightly caramelized, about 2 minutes. Add both of the paprikas and cook, stirring constantly, for 1 minute. Return the pork to the pot and add the sauerkraut, wine, broth, water, marjoram and bay leaves and 1 tsp kosher salt. Bring to a boil. Reduce the heat and simmer, uncovered, until the pork is nearly tender, about 1 1/2 to 2 hours 3. Stir in the remaining garlic, bell peppers and onions. Add the cubanelle peppers and cook until the pork and vegetables are tender, about 30 minutes longer. Discard the bay leaves. Stir in the black pepper and season with 1 tsp kosher salt. Serve in bowls over spaetzle or egg noodles with a dollop of crème fraîche or sour cream Make Ahead The finished stew can be refrigerated for up to 3 days before serving.

PORK STEW WITH SAUERKRAUT

Steps:

• Adjust oven rack to middle and heat oven to 300°F Pat pork dry with paper towels and season with salt and pepper. Heat the butter and oil in a large Dutch oven over medium high heat until the foaming subsides. Working in batches, cook pork until browned on all sides, about 5 minutes. Transfer to a plate.
• Pour off all but 1 tbsp fat from the pot. Cook onions until softened, about 3 minutes. Add the garlic and paprika and cook until fragrant, about 30 seconds. Stir in pork, broth, dill, 1 tsp salt, and 1/2 tsp pepper and bring to a simmer. Cover, transfer pot to oven, and cook until the meat is just tender, about 1 1/2 hours.
• Stir in sauerkraut and sugar, cover, and return pot to oven. Cook until the pork is fork tender, about 45 minutes. Off the heat, stir in sour cream. Serve, garnishing with dill.

PORK SAUTEED WITH SAUERKRAUT

Steps:

• Render the fat out of the bacon, then cook until crisp.
• Removed the bacon from the pan, without draining oil.
• Saute the onion in the bacon fat until nicely caramelized.
• Add the pork strips and brown on all sides.
• Add salt and pepper to taste.
• Add garlic about 1 minute before the pork is done.
• Add the sauerkraut and saute about 10 minutes, until the sauerkraut starts to brown and wilt a bit.
• Sprinkle the sugar over the sauerkraut and mix in.
• Mix the paprika into the beer, and add to the pan.
• Cook until most of the beer has evaporated.
• Season with salt and pepper to taste.
• Serve with reserved bacon crumbled on top.

NORTH CROATIAN PORK AND SAUERKRAUT STEW (SEKELI GULASH)

Steps:

• Cut pork meat into small pieces.
• Finely slice onion and sauté it on lard until soft. Add meat and continue to sauté it until meat starts to change color.
• Add paprika and mix. Add some wine and continue to sauté it.
• After 10 to 15 minutes add sauerkraut (sliced), bay leaf, caraway seeds and more wine. Add water and brine (only if you like it really sour).
• Cook 30 to 40 minutes on low fire. After 20 minutes add flour (just one teaspon if you want thicker stew) and mix well. Continue to cook until sauerkraut is soft.
• Before serving add sour cream and mix.

PORK AND SAUERKRAUT

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place pork roast in a large roasting pan. Season with salt and black pepper. Mix sauerkraut, water, onion, and apple together in a large bowl. Pour sauerkraut mixture over roast.
• Bake roast in the preheated oven until heated through, about 1 hour. Reduce oven temperature to 300 degrees F (150 degrees C). Continue to cook roast until an instant-read thermometer inserted into the center reads at least 145 degrees F (63 degrees C), adding water if sauerkraut mixture looks dry, about 2 hours more.
• Remove roast from oven and allow to rest in a warm area before slicing, about 10 minutes.

PORK STEAK AND SAUERKRAUT

Steps:

• Remove excess fat from the pork steak.
• Preheat skillet.
• Add oil and spread evenly in skillet.
• Brown pork steak on both sides-- do not coat with flour.
• Add the sauerkraut to the pork steak and spread evenly over the top of it.
• Sprinkle the caraway seeds over sauerkraut.
• Pour the beer over the pork steak and 'kraut.
• Bring to a boil.
• Cover with a lid, lower heat and simmer until pork steak is tender and done.(about 30 minutes).
• The juice in the skillet might be a little cloudy in color but it is still good.
• Put on a dinner plate and enjoy!

PORK AND SAUERKRAUT A LA BUDAPEST

Steps:

• Melt the butter in a Dutch oven over med-low heat.
• Add onions and sauté for 5-6 minutes, until translucent.
• Add the pork and slowly brown all sides of the meat, stirring continuously. About 10 minutes.
• Sprinkle the black pepper and sugar over the meat and onions, and stir well.
• Stir-fry all for about 3 minutes longer.
• Add the garlic, paprika, and the caraway seeds.
• Add 1/2 of the can of beer,cover,and simmer for 45 minutes, stirring occasionally and adding the rest of the beer as needed.
• Stir in the rinsed and WELL drained sauerkraut and simmer for another 15 minutes, stirring occasionally.
• Add in the sour cream, stir and cook for 3 more minutes.

PORK AND SAUERKRAUT STEW

Steps:

• In a large stockpot, heat the oil over medium high heat. Add the pork cubes and brown. Stir in the onion and garlic; cook until onion is soft.
• Stir in potatoes, sauerkraut, caraway seeds, browning sauce and salt and pepper to taste. Reduce heat and simmer over low for 1 1/2 to 2 hours.