German Bohemian Sauerkraut
Description
Courtesy of Chef Keem, Bavarian BistroIngredients
1 lb. smoked bacon, diced
1 medium onion, diced
2 cloves garlic, minced
1 T. caraway seeds
1 cube beef bouillon
½ c. packed brown sugar
2 qt. sauerkraut
2 c. red wine
1 large russet potato, peeled and
grated, in cold water
2 t. freshly ground black pepper
1–2 T. Hungarian paprika
¼ c. cold roux (2 T. flour cooked in
2 T. butter until browned, cooled)
Methods/steps
In a medium pot (4 quarts or bigger), fry the bacon until it begins to turn brown; add the onions and garlic and cook until the bacon gets crispy. Add the caraway seeds, bouillon cube and brown sugar; cook and stir for 5 more minutes. Add sauerkraut and red wine. Drain the potato, discarding the water, and add to the pot. Stir in the pepper, paprika and roux. Cook, stirring occasionally, over medium heat until the mixture bubbles gently. Lower the heat, and gently simmer for an hour or longer. The flavors need time to mingle, and the potato must be cooked to a creamy consistency. Every 15 minutes or so, stir the mixture to prevent sticking. Add more water or wine, as needed.
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