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Rustic Winter Stew

kept bytihleigh
recipe byThe Kitchn

From Anne Bramley's Eat Feed Autumn Winter

In the depths of winter, sauerkraut is the best “in season” vegetable going, and pairing it with pork is an Eastern European classic. Even better, in this dish, the richness of sour cream and the spark of paprika provide the perfect foil to the tang of sauerkraut. This recipe has been tweaked and transformed over the past decade from a dish in Molly O’Neill’s New York Times magazine column. I don’t know whether it’s the cold Chicago winters or the grad student budget that kept bringing more tomato and sauerkraut into the mix.


1 tablespoon unsalted butter
1 medium onion, cut in half and thinly sliced
21⁄2 pounds pork shoulder, trimmed of excess fat and cut into 1-inch cubes
3 tablespoons flour
1 tablespoon plus 1 teaspoon paprika
1 cup beef broth
11⁄2 cups chicken broth
3⁄4 teaspoon caraway seeds
1⁄2 cup tomato sauce
3 cups drained sauerkraut (do not rinse)
8 ounces sour cream
Freshly ground black pepper



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