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Hungarian Sauerkraut Stew
Hungarian Sauerkraut Stew
6 loin pork chops
2 Tbs. butter
1/2 onion, chopped, or 1/4 c. dry onion flakes
2 tsp. Hungarian sweet paprika (optional)
4 cups chicken broth
Salt and freshly ground black pepper to taste
1 16 oz. can of sauerkraut, rinsed and drained
1lb. Polish sausage, sliced
Sour cream for garnish
Heat the butter in a large saucepan over moderate heat and brown the pork. Add the onion and continue cooking for 5 minutes. Add the paprika, broth, salt, and pepper, and bring to a boil. Cover and
reduce the heat to a simmer. Cook for 1 1/2 to 2 hours, until the meat is tender. Add the sauerkraut and sausage and cook an additional 20 minutes. Serve in individual soup bowls with a dollop of sour cream. Serves 4 to 6.
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