Best 3 Pork And Sauerkraut Stew Recipes
Pork and sauerkraut stew is a hearty and flavorful dish that is perfect for a cold winter night. It is made with pork shoulder, sauerkraut, apples, onions, and spices. The pork is braised in a flavorful broth until it is fall-apart tender. The sauerkraut adds a tangy and sour flavor to the stew, while the apples and onions add sweetness and depth of flavor. This stew is typically served with mashed potatoes or dumplings.
In addition to the classic pork and sauerkraut stew recipe, there are also several variations included in the article. These variations include:
* **Pork and Sauerkraut Stew with Sausage:** This variation adds a smoky and spicy flavor to the stew.
* **Pork and Sauerkraut Stew with Beer:** This variation uses beer instead of broth to create a rich and flavorful stew.
* **Pork and Sauerkraut Stew with Apples and Bacon:** This variation adds a sweet and smoky flavor to the stew.
* **Pork and Sauerkraut Stew with Dumplings:** This variation adds dumplings to the stew for a hearty and filling meal.
No matter which variation you choose, you are sure to enjoy this delicious and comforting stew.
PORK AND SAUERKRAUT STEW
A good, satisfying one-pot meal. Try it with a big dollop of sour cream on top and a fresh slice of dark rye bread.
Provided by PETEIYC
Categories Soups, Stews and Chili Recipes Stews Pork
Yield 5
Number Of Ingredients 9
Steps:
- In a large stockpot, heat the oil over medium high heat. Add the pork cubes and brown. Stir in the onion and garlic; cook until onion is soft.
- Stir in potatoes, sauerkraut, caraway seeds, browning sauce and salt and pepper to taste. Reduce heat and simmer over low for 1 1/2 to 2 hours.
Nutrition Facts : Calories 608.3 calories, Carbohydrate 40.1 g, Cholesterol 108.9 mg, Fat 31.4 g, Fiber 8 g, Protein 41.4 g, SaturatedFat 9.6 g, Sodium 903.3 mg, Sugar 5.3 g
NORTH CROATIAN PORK AND SAUERKRAUT STEW (SEKELI GULASH)
This meal is originally Hungarian but since us Croats and Hungarians lived in one Empire for 400 years gastronomic influences are inevitable. This is also my grandmother's recipe.
Provided by nitko
Categories Stew
Time 1h
Yield 5 portions, 5 serving(s)
Number Of Ingredients 12
Steps:
- Cut pork meat into small pieces.
- Finely slice onion and sauté it on lard until soft. Add meat and continue to sauté it until meat starts to change color.
- Add paprika and mix. Add some wine and continue to sauté it.
- After 10 to 15 minutes add sauerkraut (sliced), bay leaf, caraway seeds and more wine. Add water and brine (only if you like it really sour).
- Cook 30 to 40 minutes on low fire. After 20 minutes add flour (just one teaspon if you want thicker stew) and mix well. Continue to cook until sauerkraut is soft.
- Before serving add sour cream and mix.
PORK AND SAUERKRAUT STEW RECIPE - (4.5/5)
Provided by hanley89
Number Of Ingredients 20
Steps:
- In a food processor, puree half of the garlic, bell peppers and onions with 1 tablespoon of salt until smooth. Pour the mixture into a large bowl, add the pork and stir to coat. Cover with plastic wrap and marinate overnight in the refrigerator. 2. Drain the pork, wipe off any marinade and pat dry with paper towels. In a large Dutch oven, heat the extra virgin olive oil. Working in batches, add the pork to the pot and brown over moderate heat, turning once, about 4 minutes per batch. Transfer the browned pork to a plate. Add the tomato paste to the pot and cook, stirring, until lightly caramelized, about 2 minutes. Add both of the paprikas and cook, stirring constantly, for 1 minute. Return the pork to the pot and add the sauerkraut, wine, broth, water, marjoram and bay leaves and 1 tsp kosher salt. Bring to a boil. Reduce the heat and simmer, uncovered, until the pork is nearly tender, about 1 1/2 to 2 hours 3. Stir in the remaining garlic, bell peppers and onions. Add the cubanelle peppers and cook until the pork and vegetables are tender, about 30 minutes longer. Discard the bay leaves. Stir in the black pepper and season with 1 tsp kosher salt. Serve in bowls over spaetzle or egg noodles with a dollop of crème fraîche or sour cream Make Ahead The finished stew can be refrigerated for up to 3 days before serving.
Tips:
- Use a Dutch oven or large pot with a tight-fitting lid. This will help the stew to cook evenly and retain its moisture.
- Brown the pork shoulder in batches before adding it to the stew. This will help to develop its flavor and give the stew a richer color.
- Use a variety of vegetables in your stew. This will add flavor, color, and nutrients. Some good options include carrots, potatoes, celery, and onions.
- Add a bay leaf or two to the stew for extra flavor. Remove the bay leaves before serving.
- Serve the stew with mashed potatoes, rice, or noodles. You can also garnish it with fresh parsley or chives.
Conclusion:
Pork and sauerkraut stew is a hearty and flavorful dish that is perfect for a cold winter day. It is also a relatively inexpensive meal to make, which is a bonus. With a little planning and effort, you can easily make a delicious pork and sauerkraut stew that your family and friends will love.
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