1 large pork roast about 6 or 7 lbs. (If not lean, trim some fat)
7 large onions, peeled and chopped (do not lessen amount of
onions, it is your gravy)
2 Tbs. sugar (do not omit, caramelizes the onions)
salt and pepper
Sear all sides of roast in a hot roasting pan over high heat. Do
not add any fat. (May set off smoke detectors). Put all the
chopped onions and 2 Tbs. of sugar into roasting pan with meat
and cover. Place in a medium heat 325 degree oven and slowly
roast for about 1 1/2 to 2 hours. Check the roast periodically to
turn it over and push the onions around. The onions should be
taking on a rich brown color.
CARAWAY SAUERKRAUT
2 lbs. of Sauerkraut, rinsed and drained (I like the pouched kind
rather than canned)
1 cup of water
1 Tbs. of Caraway seeds
1 Tbs. of sugar
2 Tbs. of lard or butter
2 Tbs. of flour
In the meantime, rinse the sauerkraut once with water, and put
into a pot along with the Caraway seeds and tablespoon of sugar,
and cup of water. Slowly cook till kraut is soft about 1/2 hour.
When Kraut is soft, blend 2 Tbs. of butter or lard with 2 Tbs. of
flour and stir into the Kraut mixing it in and stirring while the
roux cooks to thicken the Kraut. Be sure it simmers a few minutes
to cook away the raw flour. Keep warm.
FARINA DUMPLINGS
4 Tbs. soft butter
4 eggs
Farina
1/2 teas. salt
But a pot of water on to boil. Mix the soft butter, salt and the
4 eggs well. Add farina 1/4 cup at a time till you have a
dumpling dough consistency. Thick, not runny. Then add a little
water for moisture. When the water boils, cut the dumplings into
the water with a tablespoon. When they come to the top, cook
about 5 minutes more. Drain and arrange on meat platter. Keep
warm.
When the Pork Roast is finished, remove the roast to a board and
carve it into slices.
To the onions in the roasting pan add 2 cups of water into which
2 Tbs. of flour have been stirred. While stirring the gravy use a
spatula to "wash down" the caramelized meat and onion juices
which have colored the sides of the roaster. This contains a lot
of flavor and color for your Onion Gravy. Taste and adjust
seasoning with salt.
Serve dumplings on the meat platter with a few spoonfulls of
gravy poured over. Caraway Sauerkraut is served in a side dish
and the Onion Gravy is served in a gravy boat.
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