FEEDS: 2-3

WHAT YOU’LL NEED:

• 1 lb. pork shoulder blade steak
• 3 T. oil
• seasoned salt and pepper
• 1 medium onion, sliced
• 1 russet potato, peeled and diced
• 2 Granny Smith apples, peeled, cored and sliced
• 3/4 C. German beer
• 1 T. German spicy mustard
• 1 lb. Prepared sauerkraut, drained

LET'S COOK

Begin by slicing the pork into fingerling size pieces. Toss in a bowl with the oil and an ample amount of the salt and pepper. Set it aside.

Drain the sauerkraut over a bowl in a sieve to rid it of the excess acidity. Heat a pan you can eventually cover and place in the oven. Drop the pork in the hot pan and toss and cook it almost through. Remove the pork to a dish and place the pan back on the stove. Add the onions and cook to caramelize them a bit.

Next, drop in the potatoes and apples, toss it around and cook for a few minutes. Then pour in the beer, the mustard, add the sauerkraut and the reserved pork and any juices it rendered. Stir it all together well, cover the pan and pop into a 350 degree preheated oven and cook for 40-45 minutes. Stir it once or twice. Serve it up with some sliced bread and a salad.

MORE IDEAS:

This dish is great the next day, too. Make a double batch and have some great leftovers