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/ 6539 / 2360 / 2398 / 2151 / 4301Pork And Sauerkraut
/ 2438This 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.
Filed Under:
Tested and True
To handle prickly pears without getting pricked by the tiny thorns, use kitchen tongs or wear gloves. You can also roll them in a cloth or use a brush to remove the thorns, making sure you have a pain free experience as you prepare this exotic fruit.
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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 |