Onion Ragout with Bell Pepper and Sauerkraut

Ingredients

• 1.5 kg pork shoulder (without rind)
• 4 onions
• 1 Garlic clove
• 1 tsp ground cumin
• 1 tbsp paprika powder
• 1 tbsp flour
• 6 tbsp oil
• sugar
• 2 tbsp Tomato paste
• 500 ml white wine
• 750 ml meat broth
• 200 g potatoes (starchy, boiled)
• 300 g sauerkraut (canned)
• 2 tbsp chopped marjoram
• 2 tbsp chives sprigs
• 4 tbsp Sour cream
• Salt
• ground pepper
• Cayenne pepper
• marjoram leaves (for garnish)

Instructions

1. 1.

   Peel onions and garlic and cut into strips.

2. 2.

   Wash pork, pat dry and cut into about 4 cm cubes. In a bowl season with cumin, paprika, salt, pepper and flour, mix well. Brown in hot oil gradually, then remove.

3. 3.

   In the drippings sauté onions and garlic, sprinkle sugar and caramelize until light brown. Stir in tomato paste and deglaze with a splash of white wine. Add white wine and vegetable stock, return pork. Peel and grate potatoes finely. Add to pork, stir and simmer covered for about 1.5 hours, stirring occasionally.

4. 4.

   Fold in sauerkraut. Simmer for about 5 minutes. Add marjoram leaves. Season with salt, pepper and cayenne pepper.

5. 5.

   Whisk sour cream with chives until smooth. Serve ragout garnished with sour cream and marjoram.

6. 6.

   Serve with mashed potatoes if desired.