In the depths of winter, sauerkraut is the best “in season” vegetable going, and pairing it with pork is an Eastern European classic. Even better, in this dish, the richness of sour cream and the spark of paprika provide the perfect foil to the tang of sauerkraut. This recipe has been tweaked and transformed over the past decade from a dish in Molly O’Neill’s New York Times magazine column. I don’t know whether it’s the cold Chicago winters or the grad student budget that kept bringing more tomato and sauerkraut into the mix.
- 1 tablespoon unsalted butter
- 1 medium onion, cut in half and thinly sliced
- 2½ pounds pork shoulder, trimmed of excess fat and cut into 1-inch cubes
- 3 tablespoons flour
- 1 tablespoon plus 1 teaspoon paprika
- 1 cup beef broth
- 1½ cups chicken broth
- ¾ teaspoon caraway seeds
- ½ cup tomato sauce
- 3 cups drained sauerkraut (do not rinse)
- 8 ounces sour cream
- Freshly ground black pepper
Heat the butter in large stockpot or Dutch oven over medium heat. Add the onion and sauté until soft, about 5 minutes. Turn the heat to medium high. Add the pork and stir to brown on all sides, about 6 minutes total.
Sprinkle 2 tablespoons of the flour and all the paprika over pork and stir until coated, cooking for another minute.
Slowly add the beef broth while stirring. Bring to a boil. Cover and simmer for 50 minutes.
Add the chicken broth, caraway seeds, tomato sauce, and sauerkraut. Bring back to a simmer. Cover and cook for an additional 45 minutes.
In a small bowl, whisk together the sour cream and remaining 1 tablespoon flour. Slowly stir into the stew.
Simmer, uncovered, for an additional 5 minutes, until stew is the desired thickness. Add salt and pepper to taste.
This recipe serves 10 and includes 1 teaspoon of added salt.