Yeild: 12 to 14 servings
1 cup vegetable oil or 1⁄2 pound (2 sticks) unsalted butter
1 cup coarsely chopped garlic
6 lbs. white onions, peeled and coarsely chopped
4 lbs. pork (preferably boneless pork shoulder), cut into 2-to 2 1⁄2-inch cubes
freshly ground black peper
3 cups water
1 1⁄2 cups tomato paste
3⁄4 cup Hungarian paprika
4 lbs. prepared sauerkraut (bagged or canned)
2 cups dry white wine, such as sauvignon Blanc
2 tsp. dried red pepper flakes, or to taste
1 cup sour cream
1. Preheat oven to 350°F.
2. Heat the oil or melt the butter in a large shallow casserole or ovenproof saucepan over medium heat, add the garlic, and sauté until golden brown, about 2 minutes. Toss in the onions and sauté just until translucent, about 2 minutes more.
3. Season the pork with salt and pepper, place in the casserole, and cook over high heat, stirring constantly with a wooden spoon until any liquid it releases has evaporated.
4. Stir in 2 cups of the water to deglaze, stirring with a wooden spoon to loosen any browned bits on the bottom of the pan and simmer until the pan is nearly dry.
5. Stir in the tomato paste, the remaning 1 cup of water, and paprika. Add the sauerkraut, stirring to pull the strands apart, and incorporate
it into the other ingredients. Pour in the wine (and additional water if the casserole is thick) and bring to a boil. Remove from the heat, cover, and set in the oven to cook for 45 minutes, or until the pork is tender.
6. Remove the casserole from the oven, season with red pepper and additional salt and pepper if necessary and fold in the sour cream.
Recipe by Walter Staib, Black Forest Cuisine, Running Press, 2006. Photo by William Deering.