Well, I have been absent from this blog for a long time…personal life stuff. Long story short, I am now a single mom of 4 great kids.
Coming back with a great and easy recipe for your crock pot. Lots of recipes that are not really written for slow cookers can be made using them and this is one of them. The basic recipe is found at the New York Times website. However, the way it is written, you have to mess with it every hour or so, which requires you be home watching it.
I needed something I could prepare in the morning and come home to find ready for the girls and me to have for dinner. This is especially appreciated on a cold winter day.
- 2 tablespoons fat or oil (I used bacon grease)
- 1 medium onion, peeled and chopped
- 1 clove garlic, peeled and minced
- 1 – 2 tablespoons Hungarian paprika
- 4 cups chicken broth
- 2 pounds pork, cubed
- 2 cups drained sauerkraut
- ½ teaspoon caraway seeds
- ¼ cup tomato juice (or ketchup, in a pinch)
- 2 tablespoons flour
- 1 cup sour cream
- Sea salt and freshly ground black pepper, to taste
- Cook the onion and garlic in the fat in a small frying pan over medium heat, stirring occasionally, until onion is translucent, about 6 minutes.
- Add the paprika and 1/2 cup of the stock and bring to a boil.
- Put the onion/garlic/paprika mixture in your slow cooker along with the rest of the broth, the pork the sauerkraut, the caraway seeds, and the tomato juice.
- Cook on low for 4-6 hours or until the pork is cooked through and very tender.
- Whisk the flour and sour cream together with a bit of the warm broth from the crockpot (so the sour cream will not curdle) and then carefully stir it into the pot.
- Simmer 10-20 more minutes. Season with salt and pepper to taste and serve.
It is great on top of egg noodles or if you are adventurous, you can make your own spaetzle. This is a spaetzle recipe I have used in the past. I have also seen it served on top of mashed potatoes or in a bowl with a hearty bread. ENJOY!