Bavarian Casserole(A Combination Of Several Recipes, Serve With Rye Bread.)

• 1 lb. of cubed lean pork
• salt and pepper
• 2 Tbsp. oil
• 3 large onions, sliced
• 2 Tbsp dill seed
• 2 Tbsp. caraway seed
• 1/2 c. raisins
• 1 c. chicken stock
• 1 lb sauerkraut
• 1 recipe for spaetzle

1. Salt and pepper pork pieces.
2. Heat Dutch oven.
3. Add 1 Tbsp. oil and lightly brown pork cubes.
4. Remove from pan and save.
5. Add rest of oil to Dutch oven if needed.
6. Brown onions, dill seed, caraway seeds and raisins over low heat about 20 minutes until onions have begun to caramelize. Then add 1 c stock and simmer until reduced a little.
7. Drain sauerkraut and add.
8. Simmer 30 minutes. Add pork cubes and spaetzle.
9. Add one c chicken stock if necessary.
10. Heat through making sure pork is cooked.
11. Hearty enough to be a main dish.
12. See Spaetzle recipe in Vegetables section of cookbook.

lean pork, salt, oil, onions, dill, caraway seed, raisins, chicken stock, sauerkraut, spaetzle

Taken from www.cookbooks.com/Recipe-Details.aspx?id=85159 (may not work)