Title: Transylvanian Pork and Sauerkraut
Categories: Pork Casserole
Yield: 6 Servings

2 1/2	lb	Pork; lean, cut in 1
		; inch cubes
1/2	tb	Sweet paprika
		Salt and pepper
1/4	c	Flour
1/4	c	Shortening
2		Onion; large, peeled and
		; chopped
1/2	c	Water
1	c	Sour cream
1/2	c	Water
1	lb	Sauerkraut; washed under cold
		; water, drained
		; Well
1/4	tb	Sweet paprika
1/2	c	Rice
2	tb	Shortening
1/4	c	Water
1/4	tb	Sweet paprika
1	lb	Polish sausage; cut in thin rings

Dredge the pork in a mixture of flour, salt, pepper, and paprika. Heat shortening in a skillet and lightly brown the meat. Transfer meat to another container, and add the onions to the skillet. Cook until the onions are light brown. Return the meat to the skillet. Add one-half cup of water. , cover, and cook over low heat for about one hour, until meat is tender. Add more water if necessary. Wash sauerkraut drain and squeeze the water out. Place in a saucepan and add two tablespoons of liquid in which the meat is cooking. Add 1/4 Tbs paprika and half the water. Cover and simmer slowly for thirty minutes, add more water as necessary to prevent burning but do not make too wet. Remove the meat from the heat and stir in the sour cream until well mixed. Add salt to taste. Cook the rice in 2 Tbs shorening for about 5 minutes. Add 1/4 cup of water ,cover and cook until rice is tender, about 20 minutes. Add 1/4 Tbs paprika. Preheat the oven to 350 F. Arrange the foods in an large ovenproof caassarole as follows: sauerkraut, pork cubes, rice, sausage rings, and sauce. Continue building layers until all the ingredients are used, ending with the sauce and a garnish of sausage rings. Bake the cassarole for thirty minutes, or until top is golden brown. Bake 350F 30min

Posted to MM-Recipes Digest V4 #7 by KDYJ46A JERRY GILBERT Time: 7:03 PM on Sep 21, 1997

Recipe by: The New York Times International Cookbook

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