PORK & SAUERKRAUT
2 lbs. pork loin roast, cubed or roast it whole in your oven until done.
1 onion, chopped
1 large can sauerkraut
Salt and pepper to taste
1 pint sour cream
2 teaspoons paprika
2 tablespoons butter
Brown onions in butter. Add paprika and meat. Salt and pepper to taste. Add some water and add more water as needed while cooking to prevent burning. Cook over low heat until cubed meat is done. Add sauerkraut which has been drained but save some juice, rinse sauerkraut with water. Cook until kraut is brown. Add and stir in sour cream, add back some sauerkraut juice to your taste or you can use vinegar. Heat thoroughly.
Serve with boiled potatoes
Note: Any Potato will cook just fine or choose waxy potatoes for boiling. Waxy potatoes have a high water content and a low starch content. This helps the potatoes to keep their shape.
Choose new potatoes (also known as chats) for boiling, New potatoes don't need to be cooked for too long.