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Pork and Sauerkraut

User Rating 3.5 Star Rating (2 Reviews)


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  • 2 lbs. boneless pork
  • 1 pkg. Lipton onion soup
  • 3 tablespoons snipped fresh dill or 2 to 3 teaspoons dry dill weed
  • 1 clove garlic, minced
  • 1 tsp. caraway seeds
  • 1 can (10 3/4 ounces) condensed beef broth, undiluted, or 1 1/2 cups strong beef stock
  • 3 tbsp. paprika
  • 1 1/2 to 2 pounds sauerkraut, drained
  • 3 to 4 cups sour cream


One day in advance: Trim fat from meat; cut meat into 2-inch pieces. In slow cooker, combine pork, onions, dill, garlic, caraway, and beef broth. Cook on low for 4 to 6 hours; refrigerate overnight then skim fat from top before continuing. Dissolve paprika in 1 cup heated broth from pork; add back to pork along with sauerkraut. Cover and cook on low 6 to 8 hours longer or until meat is tender, or simmer on stove top, covered, for about 1 hour. Stir in sour cream. Serve with mashed potatoes.

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User Reviews

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 2 out of 5
Great if you can look past the salt., Member shmoab

I'm the type of person who follows a recipe to a T. If it says ""add 1 tbsp of salt"" that's exactly what I do. You really don't know what it's supposed to taste like if you skimp here and skimp there. So, I made this per the directions, yeah this isn't exactly a quick dish. Smells good, looks good, getting hungrier by the minute, all day I'm waiting. Finally make some mashed potatoes for the feast. Take it out, plop it on some tatters and, gulp, what the heck? Why so salty, I mean like sunflower seed salty? This is terrible, compared to other sauerkraut dishes I've had and made. I'm going to finish it because I have time and money into it. I will also make it again but won't add a tablespoon of salt to it next time. Beware of the recipe's authors directions.

9 out of 12 people found this helpful.

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