Stewed Perch Slices with Sauerkraut
- Bacon
- Onions
- Paprika
- Sauerkraut
- Bouillon
- Sour cream
- Perch
- Sauerkraut
- Boiled potatoes
Saute finely cut bacon and onions in shallow casserole, delicately sprinkle with paprika; add sauerkraut and fill the casserole with bouillon and sour cream. Cook until tender. Separate the boned perch slices, place them on top of the sauerkraut after they are stewed until tender. Serve with boiled potatoes.
Submitted by Jun 6, 2009
15 min
30 min
45 min