Ingredients
2 Tablespoons flour
1/2 pound pork tenderloin, cubed
2 Tablespoons oil
1 medium onion, thinly sliced
16-ounce can sauerkraut, drained
1 Tablespoon brown sugar
1 cup beef broth
1 Tablespoon paprika
1 Tablespoon caraway seed
1 cup sour cream
Directions
1 Dredge pork with flour; in large skillet, saute pork in oil until browned.
2 Add onions; saute 3 to 5 minutes.
3 Add sauerkraut, brown sugar, beef broth, paprika, and caraway seed; stir.
4 Pour into a 2-quart casserole.
5 Bake, covered, at 350 degrees for 30 minutes.
6 Stir in sour cream.
7 Delicious with potato pancakes.
MAKES 6 servings
2 Tablespoons flour
1/2 pound pork tenderloin, cubed
2 Tablespoons oil
1 medium onion, thinly sliced
16-ounce can sauerkraut, drained
1 Tablespoon brown sugar
1 cup beef broth
1 Tablespoon paprika
1 Tablespoon caraway seed
1 cup sour cream
Directions
1 Dredge pork with flour; in large skillet, saute pork in oil until browned.
2 Add onions; saute 3 to 5 minutes.
3 Add sauerkraut, brown sugar, beef broth, paprika, and caraway seed; stir.
4 Pour into a 2-quart casserole.
5 Bake, covered, at 350 degrees for 30 minutes.
6 Stir in sour cream.
7 Delicious with potato pancakes.
MAKES 6 servings