From the Hungarian Cookbook by The Women's Guild of
the Hungarian Reformed Church in Perth Amboy Copyright 1978
I can remember my mother (Polish ) making something like
this for my father. (Lithuanian)
She would just use the whole pork chop, but don't remember her mixing
in any sour cream.
1 lb. pork butts
3 T. shortening
1 t. salt
1/2 t. pepper
2 C. sauerkraut
1 C sour cream
Cut meat into 1 inch cubes. Brown meat in shortening, cover and
cook until meat is done.
Remove meat and drain all but 2 T shortening. Heat sauerkraut in
the shortening, browning a little. Add meat and sour cream to sauerkraut.
Mix well and serve.