Title: Pork & Sauerkraut Stew
Categories: Stew Main
Yield: 4 Servings

1	lb	Boned pork shoulder or butt, fat trimmed and cut into 1" chu
16	oz	Can sauerkraut, drained
1/4	c	Tomato paste
2	tb	Sugar
3	tb	Paprika
1	lb	Carrots, peeled and cut diagonally 1/2" thick
10 1/2	oz	Pkg spaetzle or fettuccine
		Chopped parsley

In a 5 to 6 quart pan over medium-high heat, cook pork and 1/4 cup water, covered, for 10 minutes. Uncover and boil on high heat until liquid evaporates and drippings are well browned, stirring often. Add 3 cups water, sauerkraut, tomato paste, sugar and paprika. Simmer, covered, for 1 hour. Add carrots. Cook until pork is tender when pierced, about 30 minutes longer.

Meanwhile, fill a 4 to 5 quart pan 2/3 full with water. Bring to a boil over high heat. Add spaetzle. Cook uncovered, until tender to bite, about 10 minutes (7 minutes for fettuccine). Drain. Spoon spaetzle and stew onto plates and scatter with parsley.

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