Monday, September 12, 2016

Pork and Sauerkraut Stew

Pork and Sauerkraut Stew   

 1 pound boneless lean pork loin, cubed 
 1 can (14 1/2 ounces) diced tomatoes, undrained
 1 package (16 ounces) fresh sauerkraut, drained
 12 ounces red potatoes, thinly sliced
 1 large yellow onion, finely chopped
 1 teaspoon caraway seeds
 1/2 cup reduced-fat sour cream
 1 tablespoon cornstarch
                                                       Salt and black pepper to taste                                                              


 1. Combine all ingredients, except sour cream, cornstarch, 
salt, and pepper, in crock pot; cover and cook on low 6 to 8 hours. 
Stir in combined sour cream and cornstarch, stirring 2 to 3 minutes. 
Season to taste with salt and pepper. 

No comments:

Post a Comment