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 salt 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 ...

Register to view this Article

WhyRegisterfor FREE?

Registering for Premium Content on Food Management will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.

Already registered? here.