Hungarian Pork Stew With Spaetzle Recipe
Ingredients
2 tablespoons salad oil
2 medium-sized onions, chopped
1 garlic clove, minced
3 tablespoons paprika
2 pounds pork cubes
1 16-ounce bag or can sauerkraut, drained
1 small tomato, cut up
2 chicken-flavor bouillon cubes or envelopes
2 1/2 cups water
2 teaspoons caraway seeds
1 teaspoon salt
3/4 cup milk
3 tablespoons all-purpose flour
1 8-ounce container sour cream
Spaetzle
Directions
1. In 5-quart Dutch oven over medium heat, in hot salad oil, cook onions and garlic until tender, stirring occasionally. Stir in paprika; cook 1 minute. Add pork cubes and next 6 ingredients; over high heat, heat to boiling. Reduce to low; cover and simmer 45 minutes, stirring occasionally, until meat is fork-tender.
2. When pork is done, skim off fat from liquid in Dutch oven. In small bowl, mix milk and flour until blended; gradually stir into pork mixture in Dutch oven; cook over medium heat, stirring constantly, until mixture thickens slightly. Stir in 1/2 cup sour cream; heat through.
2. When pork is done, skim off fat from liquid in Dutch oven. In small bowl, mix milk and flour until blended; gradually stir into pork mixture in Dutch oven; cook over medium heat, stirring constantly, until mixture thickens slightly. Stir in 1/2 cup sour cream; heat through.
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