Transylvanian Pork And Sauerkraut

Recipe Ingredients

2 1/2 lbs	1135g / 40oz	Pork - lean, cut in 1 inch cubes
1/2 tablespoon	7.5ml	Sweet paprika
		Salt and pepper
1/4 cup	15g / 0.5oz	Flour
1/4 cup	49g / 1.7oz	Shortening
2		Onion - large, peeled and chopped
1/2 cup	118ml	Water
1 cup	237ml	Sour cream
1/2 cup	118ml	Water
1 lb	454g / 16oz	Sauerkraut - washed under cold water, drained well
1/4 tablespoon	3.8ml	Sweet paprika
1/2 cup	80g / 2.8oz	Rice
2 tablespoons	30ml	Shortening
1/4 cup	59ml	Water
1/4 tablespoon	3.8ml	Sweet paprika
1 lb	454g / 16oz	Polish sausage - cut in thin rings

Recipe Instructions

Dredge the pork in a mixture of flour, salt, pepper, and paprika. Heat shortening in a skillet and lightly brown the meat. Transfer meat to another container, and add the onions to the skillet. Cook until the onions are light brown.

Return the meat to the skillet. Add one-half cup of water., cover, and cook over low heat for about one hour, until meat is tender. Add more water if necessary.

Wash sauerkraut drain and squeeze the water out. Place in a saucepan and add two tablespoons of liquid in which the meat is cooking. Add 1/4 Tbs paprika and half the water. Cover and simmer slowly for thirty minutes, add more water as necessary to prevent burning but do not make too wet. Remove the meat from the heat and stir in the sour cream until well mixed. Add salt to taste.

Cook the rice in 2 Tbs shortening for about 5 minutes. Add 1/4 cup of water ,cover and cook until rice is tender, about 20 minutes. Add 1/4 Tbs paprika.

Preheat the oven to 350F. Arrange the foods in an large ovenproof casserole as follows: sauerkraut, pork cubes, rice, sausage rings, and sauce. Continue building layers until all the ingredients are used, ending with the sauce and a garnish of sausage rings.

Bake the casserole for thirty minutes, or until top is golden brown. Bake 350F 30min

Source:
The New York Times International Cookbook

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