Ragout of Pork with Sauerkraut – Tocana de porc cu varza acra

 I decided to write this recipe because XmasDolly asked if she could cook my romanian recipe for Ragout of veal with pork of chicken. So why not write the actual recipe for it?? It is different but hopefully it will have loved ingredients as well.

So for this recipe you will need:

• 4 strips smoked bacon,cut into small pieces
• 1/2 lb. sauerkraut
• 1 1/2 lbs. onions,chopped
• 5 tbsp. cooking oil
• 1 1/2 lbs. bonelss pork for braising(from the loin),cubed
• 3 garlic cloves,peeled and sliced
• 2 tbsp. fresh parsley,chopped
• 1 tbsp. fresh dill spring,chopped
• 1 tsp. caraway seeds
• 1/2 tsp thyme
• 2 tsp. salt
• 2 tsp. fresh ground black pepper
• 1 tsp. sweet paprika
• 1 cup beef stock
• 4 tbsp. sour cream
• 1 tbsp. flour

Wash Sauerkraut and drain through a sieve,squeezing all juice and water out. Set aside.
In a large, heavy pan or casserole fry the bacon in it’s own far over medium-high heat. Add onion and 2 tbsp. cooking oil and saute until it softens and turns golden yellow. It should take about 8 minutes.
In a separate pan heat 2 tbsp. cooking oil over high heat. Add the meat to the pan and sear the pieces turning them constantly until they are all browned on all sides – about 5-6 minutes. After the first 2 minutes add the garlic.
Add the meat and all the sauces from the pan with the meat to the pan with the onion. Then add the sauerkraut as well and mix well. Cook for another 5 minutes over high-heat.
Add the parsley, dill, caraway seeds, thyme, salt and pepper and paprika. Mix well. Add enough beef stock until it just covers the meat. Cover tightly and cook over low heat for about 45 minutes.
take 3-4 tbsp. of sauce from the ragout and mix in a small bowl with sour cream and flour. Pour back over meat and mix well. Cover and cook another 15 minutes or until the meat is tender.
You can eat this dish hot with bread but the best it will be to be eaten with hot mamaliga and spoon sour cream over it.