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Ingredients
- 1 kg pork shoulder
- 500 g sauerkraut
- 150 g bacon
- 300 g peeled onion
- 2 cloves garlic
- 2 tablespoons pork lard
- 2 tablespoons sweet paprika
- 40 g all-purpose flour
- 100 g sour cream
- 1 teaspoon caraway seeds
- salt
- bread dumplings
Instructions
- 1Cut the meat into 2 cm cubes. Cut the bacon into 1 cm cubes. Finely chop the onion. Squeeze the sauerkraut from its brine and roughly chop it. Peel and crush the garlic.
- 2In a pot over high heat, fry the bacon until golden brown and set aside. Add lard and caraway seeds to the pot and mix. Reduce the heat to medium, add the onion, and sauté for 15 minutes, stirring occasionally. Add the meat, increase the heat, and sear it vigorously for 5 minutes, stirring frequently. Add the garlic and stir.
- 3Reduce the heat to low-medium, add sweet paprika, and sauté for 1 minute. Add flour and sauté for 1 minute, stirring constantly. Add 1 teaspoon of salt, 1.4 l of water, and bring to a boil. Reduce the heat to low, cover with a lid, and simmer for 30 minutes.
- 4Add the fried bacon and sauerkraut and simmer for another 30 minutes or until the meat is tender. Stir occasionally. Add sour cream, mix, and cook over low heat for 3 minutes. Season with salt to taste.
Roman Vaněk
Tip: For an especially delicate flavor, you can finish the sauce with a drop of lemon juice. Homemade spaetzle or wide noodles, which perfectly soak up the creamy sauce, are an excellent side dish.