Pork and sauerkraut stew - recipe - Sunset's Kitchen Cabinet - Column

Sunset, Feb, 1994 by Ann Bartos

Ann Bartos Rushton, Denver

1 pound boned pork shoulder or butt, fat trimmed, and cut into 1-inch chunks

1 can (1 lb.) sauerkraut, drained

1/4 cup tomato paste

2 tablespoons sugar

3 tablespoons paprika

1 pound carrots, peeled and cut diagonally 1/3 inch thick

1 package (10 1/2 oz. or about 2 cups) dried 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; boil on high heat until liquid evaporates and drippings are well browned; stir 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. Serves 4 to 6.

Per serving: 377 cal. (21 percent from fat); 23 g protein; 8.7 g fat (2.6 g sat.); 52 g carbo.; 349 mg sodium; 98 mg chol.