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6-8 Servings1-1/2 pounds boneless pork shoulder, cut in 1-1/2-inch cubes 2 tablespoons all-purpose flour 2 teaspoons paprika 2 teaspoons salt 2 tablespoons CRISCO Shortening 3 tablespoons finely chopped onion 1/4 cup hot water 2-1/2 cups drained sauerkraut 1/2 teaspoon caraway seed 1 cup hot water 1 cup dairy sour cream Boiled potatoes Coat meat evenly with a mixture of flour, paprika, and salt. Melt Crisco in a large saucepan. Add onion and cook until soft, stirring occasionally. Add meat and brown evenly on all sides. Add 1/4 cup hot water. Cover and simmer for 45 minutes; stir occasionally. Mix sauerkraut and caraway seed with the meat; add 1 cup hot water. Cover and simmer for 30 minutes or until meat is tender. Gradually add sour cream to hot mixture blending well. Heat for 5 minutes, stirring constantly. Serve with boiled potatoes. |
