Ingredients
2 pounds boneless pork, cut into 3/4-inch cubes1 tablespoon canola oil2 medium onions, chopped1 garlic clove, minced3 cups chicken broth1 to 2 tablespoons paprika1 teaspoon caraway seeds1 teaspoon salt1/4 teaspoon pepper2 cans (14 ounces each) sauerkraut, rinsed and well drained2 tablespoons all-purpose flour1/4 cup water1-1/2 cups sour cream2 tablespoons minced fresh dill or 2 teaspoons dill weedHot boiled potatoes
Preparation
In a Dutch oven, brown pork in oil over medium heat. Stir in onions; cook until onions are tender. Add garlic; cook 1 minute longer. Add the broth, paprika, caraway seeds, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 30 minutes or until pork is tender.
Add sauerkraut; heat through. Combine flour and water until smooth; stir into pork mixture. Bring to a boil; cook and stir for 2 minutes or until thickened.
Remove from the heat; stir in sour cream and dill. Return to the heat; cook on low for 1-2 minutes or until heated through (do not boil). Serve over potatoes.
