Dredge the pork in a mixture of flour, salt, pepper, and paprika.
Heat shortening in a skillet and lightly brown the meat. Transfer
meat to another container, and add the onions to the skillet. Cook
until the onions are light brown.
Return the meat to the skillet.Add one-half cup of water., cover,
and cook over low heat for about one hour, until meat is tender. Add
more water if necessary.
Wash sauerkraut drain and squeeze the water out. Place in a
saucepan and add two tablespoons of liquid in which the meat is
cooking. Add 1/4 Tbs paprika and half the water. Cover and simmer
slowly for thirty minutes, add more water as necessary to
Remove the meat from the heat and stir in the sour cream until well
mixed. Add salt to taste.
Cook the rice in 2 Tbs shorening for about 5 minutes. Add 1/4 cup of
water ,cover and cook until rice is tender, about 20 minutes. Add 1/4
Tbs paprika.
Preheat the oven to 350 F.
Arrange the foods in an large ovenproof caassarole as follows:
sauerkraut, pork cubes, rice, sausage rings, and sauce. Continue
building layers until all the ingredients are used, ending with the
sauce and a garnish of sausage rings.
Bake the cassarole for thirty minutes, or until top is golden
brown. Bake 350F 30min
