Onion and Pork Ragout with Peppers and Sauerkraut
- 1 ½ kilograms skinless Pork shoulder
- 4 onions
- 1 garlic clove
- 1 tsp ground Caraway
- 1 Tbsp ground paprika
- 1 Tbsp Pastry flour
- 6 Tbsps vegetable oil
- 2 Tbsps Tomato paste
- 500 milliliters white wine
- 750 milliliters Beef broth
- 200 grams starchy potatoes
- 300 grams Sauerkraut (canned)
- 2 Tbsps chopped marjoram
- 2 Tbsps scallions
- 4 Tbsps sour Whipped cream
- freshly ground peppers
- cayenne pepper
- marjoram (for garnish)
Peel the onions and garlic and thinly slice.
Rinse the meat, pat dry and cut into 4 cm (approximately 1 1/2-inch) cubes. Place meat in a bowl and season with ground caraway, paprika, salt, pepper and flour. Sauté in batches in hot oil in a Dutch oven and transfer to a plate.
Sauté onions and garlic in drippings, sprinkle with sugar and cook until golden brown and caramelized. Stir in tomato paste and deglaze with a dash of the white wine. Add the remaining white wine and broth and return meat to Dutch oven. Peel the potatoes and finely grate. Stir into the meat mixture, cover and simmer about 1 1/2 hours, stirring occasionally.
Mix in sauerkraut and simmer about 5 minutes, then add chopped marjoram. Season with salt, pepper and cayenne pepper.
Mix sour cream and chives until combined. Serve stew with the sour cream and garnish with marjoram.
Serve with mashed potatoes, if desired.