Pork Steak and Sauerkraut Casserole

Cooking Instructions

Wipe the steak or steaks with a damp cloth and dust them with flour, salt and pepper. Heat bacon fat or butter and brown the meat on both sides. Wash the sauerkraut, peel and slice the onions, and peel, core and slice the apples.

In the bottom of a large casserole place a bed of sauerkraut. Add a layer of sliced onions, a layer of sliced apples and top with the pork steaks. Sprinkle with freshly ground black pepper and 1 chopped clove of garlic. Add another layer of onions and apples and more sauerkraut. Add the second clove of garlic, chopped, more pepper and barely enough white wine or vermouth to cover the ingredients. Put a lid on the casserole and bake in a 300F oven for 3 hours. About 1-1/4 hours before the casserole is done, put 4 baking potatoes, well scrubbed and greased, in the oven to cook.

Serve this pork and sauerkraut casserole with the baked potatoes, some pungent pickles and a light, pleasant dessert, such as Creme Brûlee.

Wine Pairing(s)

Penfold's 'Grange' Shiraz