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/ 270 / 473Pork And Sauerkraut
/ 264This dish is known as Ooruni Kapiki in Hungarian cuisine.
Ingredients:
| Qty | Unit | Ingredient | ||
|---|---|---|---|---|
| 2 | tablespoons | Vegetable Oil |
Vegetable Oil
Vegetable oil, pronounced 'VEJ-tuh-buhl oil', is a staple in many kitchens, made from the extraction or chemical treatment of seeds and other plant parts. It's a neutral-flavored oil used for cooking, frying, and
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| 1 | medium | Onion » chopped |
Onion
The Onion is a member of the Allium family of plants and is a close relative of garlic, scallions, leeks and chives.
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Onions are considered root vegetables because they grow below the surface of |
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| 2 1/2 | pounds | Pork Loin » boneless | ||
| 3 | pounds | Sauerkraut | ||
| 2 | cup | Sour Cream |
Sour Cream
Sour cream is a tangy dairy product, adding richness to dishes with its creamy texture and subtle acidity. Its tanginess cuts through the richness of dishes like stroganoff or balances the sweetness in
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| 1 | part | Hungarian paprika |
| Prep Time | Process Time | Overall Time |
|---|---|---|
| 15 Minutes | 45 Minutes | 1 hour |
Directions:
- Cut the Pork Loin into bite sized cubes.
1. Heat the oil in the skillet to shimmering.
2. Add the onions and fry to golden. This takes about 7 minutes.
3. Add the pork cubes, increase the heat and brown them lightly on all side.
4. Reduce the heat to simmer.
5. Drain the sauerkraut thoroughly and add it to the meat and onion mixture.
6. Simmer, covered for about 45 minutes, or until the meat is tender.
7. Stir in the sour cream.
8. Dust liberally with the Hungarian paprika and serve.
Submitted by Bence K. | May 25th, 2024 See all of Bence K.'s Recipes.
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Tested and True
Forget the old wives' tale of throwing pasta against the wall to see if it's cooked. Not only does this make your kitchen walls difficult to clean, but it's also not the most reliable method to test pasta's doneness. There's a better way to make sure your pasta is perfectly cooked.
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| @Bence K. | May 25th, 2024 |
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This dish is known as Ooruni Kapiki in Hungarian cuisine. I gave it a 5 |