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Ingredients (4 servings)
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600 g Schweineschopf ohne Knochen
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500 g Sauerkraut
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600 g Erdäpfel
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2 Stk. Zwiebeln
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150 g Sauerrahm
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20 g Mehl
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Öl, Salz, Pfeffer, Kümmel, Paprikapulver edelsüß
Preparation
- Cut the pork neck into bite-sized cubes and finely chop the onions. Peel and quarter the potatoes, then boil them in a pot of salted water for about 20 minutes until tender.
- Heat some oil in a large Dutch oven and sauté the onions until translucent. Add the meat and sear vigorously on all sides, then remove from the heat and season generously with sweet paprika, salt, pepper, and caraway seeds.
- Fold in the drained sauerkraut and pour in about 300 ml of water so that everything is just covered. Cover and simmer over medium heat for about 30 minutes until the meat is tender.
- Whisk the sour cream with the flour until smooth, stir it into the simmering stew, and bring to a brief boil until the sauce thickens. Serve together with the drained boiled potatoes.
