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| What You Need: |
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3 slices bacon
1½ pounds pork loin, cut in 1½-inch cubes
½ cup chopped onion
½ teaspoon caraway seed
1 tablespoon paprika
1 can (10¾ ounces) condensed cream of chicken soup
¼ cup water
3 cups sauerkraut, rinsed and drained
½ cup green pepper squares
½ cup chopped tomato
½ cup dairy sour cream
2 tablespoons flour
Chopped parsley (for garnish)
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| How To Cook: |
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1. Cook bacon in a large heavy saucepan until crisp; remove, crumble and set aside.
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2. Brown pork and onion in bacon drippings; add seasonings and cook until tender.
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3. Stir in soup, water and sauerkraut; cover and cook over low heat 1 hour.
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4. Add green pepper and tomato; cook 30 minutes longer, or until done, stirring occasionally.
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5. Combine sour cream and flour; stir into pork mixture. Cook, stirring, until thickened.
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6. Garnish with bacon and parsley; serve.
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