Estimated Nutrition (whole recipe, rough)
Counts 6 of 9 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Yogurt | 170g plain Greek | 100 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Salt | 1 tsp (6g) | 0 |
| Caraway Seed | not in our table | 0 |
| Water | not in our table | 0 |
| Sauerkraut | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1½ pounds boneless pork shoulder cut into cubes
- ½ cup chopped onion
- ½ cup sour cream
- 2 teaspoons paprika
- 1 teaspoon salt
- 1 teaspoon caraway seeds
- ½ cup water
- 2 cups canned sauerkraut drained
- 2 teaspoons granulated sugar
- 2 tablespoons oil
Directions
Heat oil in heavy skillet or dutch oven.
Cook onions until transparent then remove from pan and set aside.
Add meat and brown on all sides.
Add paprika, salt, caraway seeds, water, sauerkraut, onions and sugar then bring to a simmer.
Cover and cook for 1 hour or until tender adding water if necessary.
Fold in sour cream then heat to serving temperature and serve with hot noodles.
Category:Cathy's Recipes
Category:Pork shoulder and blade Recipes
Category:Onion Recipes
Category:Sour cream Recipes
Category:Caraway seed Recipes
Category:Sauerkraut Recipes