Sauerkraut a la France recipe

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Ingredients

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

Nutrition Info

250.1 calories
carbohydrate: 18.4 g
cholesterol: 31.6 mg
fat: 14.6 g
fiber: 6.3 g
protein: 14 g
saturatedFat: 3.1 g
servingSize: -
sodium: 1349.7 mg
sugar: 9.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

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

Recipe Yield

4 servings

Recipe Note

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).

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