(Ingredients:
- 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 tbsp. salt
- 1 1/2 cans condensed beef bouillon, undiluted, or 2 cups strong beef stock
- 3 tbsp. paprika
- 1 (1 lb. 11 oz.) bag or can sauerkraut, drained
- 3 to 4 cups sour cream
Preparation:
One day in advance: Trim fat from meat; cut meat into 2-inch pieces. In slow cooker, combine pork, onions, dill, garlic, caraway, salt, and bouillon. 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 over mashed potatoes.
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