By Avera

  • 3 garlic clove — minced

  • 3 onions — finely chopped

  • 2 green bell peppers — cut into strips

  • 5 tbsp vegetable oil

  • 5 slices bacon — diced

  • 3 tbsp paprika — sweet Hungarian

  • 3 lb boneless pork sirloin —- cubed

  • Freshly ground black pepper — to taste

  • 1 1/2 tsp caraway seeds

  • 3 lb sauerkraut — fresh

  • 1 1/2 lb smoked sausage

  • 16 oz sour cream

  1. In a large pot, saute the garlic, onions and peppers in hot oil and bacon for 5 minutes, over low heat, stirring frequently, until onions are light golden. Remove pot from heat and add paprika. Mix well.

  2. Add pork cubes and stir to coat. Return to heat and cook over low heat for a few minutes, stirring continuously to make sure the paprika does not burn Season with pepper and caraway seeds and mix well.

  3. Add enough water to cover meat; cover and pot and simmer for 45 minutes.

  4. While meat is cooking, wash sauerkraut under cold running water and squeeze dry. Add sauerkraut to meat and cook another 15 minutes or until meat is done. Slice sausage and add to stew.

  5. This dish is best prepared a day ahead and refrigerated, or it may be frozen at this point.

  6. To serve, reheat thoroughly; reduce heat to a simmer and stir in sour cream. Do not allow to boil.

Nutritional Facts

410 Calories (kcal)
30g Total Fat
26g Protein
9g Carbohydrate
99mg Cholesterol
1056mg Sodium
Food Exchanges
0 Grain(Starch)
3 Lean Meat
1 Vegetable
0 Fruit
4 1/2 Fat
0 Other Carbohydrates

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