How to Make La Buchetta Food And Wine

Sauerkraut A La France

All the pasta plates are delicious!

Recipe Summary Sauerkraut A La France

My husband loves this recipe, which I got from my mother in law in the Netherlands. Serve with potatoes and a white wine (e.g., Gewurztraminer or Vin'd Alsace).

Ingredients | La Buchetta Food And Wine

¼ cup margarine

1 onion, chopped

1 red bell pepper, chopped

1 clove garlic, chopped

1 teaspoon ground paprika

1 teaspoon caraway seed

1 teaspoon dried marjoram

½ pound pork tenderloin, cut into thin strips

1 cup water

1 (6 ounce) can tomato paste

½ cube beef bouillon, crumbled

1 (16 ounce) jar sauerkraut

Directions

Heat the margarine in a skillet over medium heat, and saute the onion, red bell pepper, and garlic until tender. Season with paprika, caraway seed, and marjoram. Place pork strips into the skillet, and cook 5 minutes, until lightly browned. Stir in water and tomato paste, and sprinkle in the bouillon. Continue cooking 10 minutes.

Mix sauerkraut into the skillet, and continue cooking 10 minutes, until pork is done and sauerkraut is heated through.

Info | La Buchetta Food And Wine

prep: 15 mins cook: 30 mins total: 45 mins Servings: 4 Yield: 4 servings

TAG : Sauerkraut A La France

Meat and Poultry Recipes, Pork, Pork Tenderloin Recipes,