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This is a rich, rewarding stew my mother used to make. She claims the secret recipe was passed down through generations of forgotten relatives. 2 lbs serves 6-8.
- 1/2 lb bacon, cut into lardons
- 2 onions, chopped
- 2 lbs mixed pork, beef, and/or veal cuts, 1 1/2″ cubes (fat on)
- 2 tbs vegetable oil
- 1-2 Tbs all purpose flour
- 2-3 Tbs Hungarian sweet paprika
- 2 Anaheim peppers, chopped
- 1 qt sauerkraut with juice
- diced tomatoes (4-6 medium fresh or canned)
- 3 cloves garlic, minced
- 2 tsp caraway seed
- salt and pepper to taste
- noodles (wide flat)
- sour cream
Fry bacon and onions as you simultaneously brown a combination of pork, beef, and veal (or lamb) seasoned with lots of paprika and dust with flour. Place browned meat, slightly under-cooked bacon, onions, tomatoes, pepper, garlic, and sauerkraut into crock pot or large stew pot. Cook 350 for 5 hours.
Cook noodles w a pinch of salt.
Serve with a dollop of sour cream.