PORK STEW WITH SAUERKRAUT
Make and share this Pork Stew With Sauerkraut recipe from Food.com.
Provided by Brookelynne26
Categories Pork
Time 2h30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Adjust oven rack to middle and heat oven to 300°F Pat pork dry with paper towels and season with salt and pepper. Heat the butter and oil in a large Dutch oven over medium high heat until the foaming subsides. Working in batches, cook pork until browned on all sides, about 5 minutes. Transfer to a plate.
- Pour off all but 1 tbsp fat from the pot. Cook onions until softened, about 3 minutes. Add the garlic and paprika and cook until fragrant, about 30 seconds. Stir in pork, broth, dill, 1 tsp salt, and 1/2 tsp pepper and bring to a simmer. Cover, transfer pot to oven, and cook until the meat is just tender, about 1 1/2 hours.
- Stir in sauerkraut and sugar, cover, and return pot to oven. Cook until the pork is fork tender, about 45 minutes. Off the heat, stir in sour cream. Serve, garnishing with dill.
Nutrition Facts : Calories 590.4, Fat 42.1, SaturatedFat 19.5, Cholesterol 139.2, Sodium 1137.6, Carbohydrate 18.6, Fiber 5.4, Sugar 6.7, Protein 35.8
PAP'S PORK AND SAUERKRAUT
"I learned how to make this dish from my grandfather Pap. When I was a kid, we ate it on New Year's Day, but now I make it all the time," says Michael.
Provided by Michael Symon : Food Network
Categories main-dish
Time 2h
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- Melt the butter in a large Dutch oven over medium-high heat. Add the onion and cabbage, season with a large pinch of salt and cook until the vegetables begin to melt and break down, 10 to 12 minutes. Stir in the cider, beer, red pepper flakes, coriander, pureed sauerkraut and ham hock. Bring to a simmer and cook for 30 minutes to let the flavors meld.
- Nestle the pork and sausage in the Dutch oven and continue to simmer for 45 minutes, until all of the meat is cooked through and tender. After 45 minutes, remove the ham hock, pork and sausage to a cutting board. Slice all of the meat and add it back into the pot. Mix in the parsley and mustard and additional salt and pepper, if needed.
SAVORY PORK STEW
A savory stew of pork and potatoes to warm you inside and out. Great with crusty bread or corn muffins for dipping into stew and cleaning the bowls!
Provided by Mitzy Renee
Categories Soups, Stews and Chili Recipes Stews Pork
Time 2h15m
Yield 8
Number Of Ingredients 16
Steps:
- Heat the olive oil in a skillet over medium heat. Sprinkle pork on all sides with salt, pepper, and garlic powder, and lightly coat with cornstarch. Place pork in the skillet, and cook until lightly browned but not done. Transfer to a slow cooker. Place potatoes, green bell pepper, red bell pepper, onion, and corn in the slow cooker.
- In a bowl, mix the tomatoes, cream of mushroom soup, milk, broth, and Italian seasoning. Pour into the slow cooker.
- Cover, and cook 1 hour on High. Reduce heat to Low, and continue cooking at least 1 hour.
Nutrition Facts : Calories 526.2 calories, Carbohydrate 52.9 g, Cholesterol 70.9 mg, Fat 22.5 g, Fiber 5.6 g, Protein 30 g, SaturatedFat 7.3 g, Sodium 706.6 mg, Sugar 8.4 g
PORK AND SAUERKRAUT STEW RECIPE - (4.5/5)
Provided by hanley89
Number Of Ingredients 20
Steps:
- In a food processor, puree half of the garlic, bell peppers and onions with 1 tablespoon of salt until smooth. Pour the mixture into a large bowl, add the pork and stir to coat. Cover with plastic wrap and marinate overnight in the refrigerator. 2. Drain the pork, wipe off any marinade and pat dry with paper towels. In a large Dutch oven, heat the extra virgin olive oil. Working in batches, add the pork to the pot and brown over moderate heat, turning once, about 4 minutes per batch. Transfer the browned pork to a plate. Add the tomato paste to the pot and cook, stirring, until lightly caramelized, about 2 minutes. Add both of the paprikas and cook, stirring constantly, for 1 minute. Return the pork to the pot and add the sauerkraut, wine, broth, water, marjoram and bay leaves and 1 tsp kosher salt. Bring to a boil. Reduce the heat and simmer, uncovered, until the pork is nearly tender, about 1 1/2 to 2 hours 3. Stir in the remaining garlic, bell peppers and onions. Add the cubanelle peppers and cook until the pork and vegetables are tender, about 30 minutes longer. Discard the bay leaves. Stir in the black pepper and season with 1 tsp kosher salt. Serve in bowls over spaetzle or egg noodles with a dollop of crème fraîche or sour cream Make Ahead The finished stew can be refrigerated for up to 3 days before serving.
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