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Ingredients
- 1 large onion, peeled and chopped
- ⅛ pound lard
- 1½ pounds lean pork, diced
Method
- Wilt onion in lard in a heavy Dutch oven. Add pork, mix well, and cook covered for 5 minutes.
- Add paprika, then the tomato purée; mix well. Add just enough water to cover everything. Cook over very low heat till meat is almost done.
- Squeeze sauerkraut well. Add it to the meat with the caraway seeds, and cook for another 10 to 15 minutes. Salt should b