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Ingredients
1 1/2 Medium onions, sliced thin
1 1/2 Tablespoons cooking oil
1 1/2 Tablespoons Hungarian paprika
1 1/2 Pounds lean pork cubes
1 Pound sauerkraut, drained but not rinsed or squeezed dry (the bagged kind)
1 (14 oz) Can diced tomatoes
Wide egg noodles, cooked & buttered
Sour cream to garnish
Instructions
In large pot, heat oil and saut� onions with paprika over medium heat until limp, stirring occasionally. (Do not brown them.) Add pork cubes, sauerkraut, and canned tomatoes with their juice. Cook at low simmer for at least 1 1/2 hours. (Pressure cooker: 15 minutes on high.) Do not be alarmed by how it smells initially! The dish undergoes an almost magical change over time as the flavors meld.
Serve over buttered egg noodles, with a dollop of sour cream on top.