Transylvanian Pork And Sauerkraut

Serving Size : 6
Ingredients

for prepare Transylvanian Pork And Sauerkraut

:

Amount	Measure	Ingredient - Preparation Method
2 1/2	pounds	pork - lean, cut in 1 inch
cubes transylvanian pork and sauerkraut
1/2	tablespoon	sweet paprika
salt and pepper transylvanian pork and sauerkraut
1/4	cup	flour
1/4	cup	shortening
2		onion - large, peeled and
chopped transylvanian pork and sauerkraut
1/2	cup	water
1	cup	sour cream
1/2	cup	water
1	pound	sauerkraut - washed under cold
water, drained well transylvanian pork and sauerkraut
1/4	tablespoon	sweet paprika
1/2	cup	rice
2	tablespoons	shortening
1/4	cup	water
1/4	tablespoon	sweet paprika
1	pound	polish sausage - cut in thin rings

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

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