Onion and Pork Ragout with Peppers and Sauerkraut

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Onion and Pork Ragout with Peppers and Sauerkraut
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Health Score:
7,2 / 10
Difficulty:
easy
Difficulty
Preparation:
2 h.
Preparation

Ingredients

for
6
Ingredients
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
sugar
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
salt
freshly ground peppers
cayenne pepper
marjoram (for garnish)
How healthy are the main ingredients?
SauerkrautpotatoTomato pasteWhipped creammarjoramonion

Preparation steps

1.

Peel the onions and garlic and thinly slice.

2.

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.

3.

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.

4.

Mix in sauerkraut and simmer about 5 minutes, then add chopped marjoram. Season with salt, pepper and cayenne pepper.

5.

Mix sour cream and chives until combined. Serve stew with the sour cream and garnish with marjoram.

6.

Serve with mashed potatoes, if desired.