Andy Shoredits, whose ancestors moved to South Africa from
Burgenland, says his mother had a cookbook published by Radio Burgenland. Here is a
recipe from it (I've included approximate "Imperial" unit conversions from the metric values
given in the cookbook... we mostly use the older Imperial system in the US).
(from Andy Shoredits)
| 2 Onions | Paprika Powder |
| 50g (3.52 Tbsp.) Margarine | Salt |
| 500g (1.10 lbs.) Sauerkraut | Caraway Seed |
| 200g (0.44 lbs.) Beef | Water |
| 300g (0.66 lbs.) Pork | 1/4 L (1.04 c.) Cream |
Cut onions in small pieces and cook in margarine until clear (do not burn) then add the Sauerkraut (can be washed slightly if you like). Add the meat, cut up into cubes, and season with Paprika, Salt and Caraway seed. Add just enough water to cover everything (about one finger thickness above ingredients), then cover the pot. Cook until meat is soft and all the water has cooked away, leaving a bit of nice sauce. Stir in the cream. Serve with boiled potatoes.