Blackhorse Stew


A personal favorite of mine. This came to me in Fulda, Germany in 1980 from the Officer's Wives Club for the 11th ACR. Serve over mashed potatoes.

Prep Time:
15 mins
Cook Time:
1 hrs
Total Time:
1 hrs 15 mins
6 servings


  • 5 boneless pork chops, cut into cubes

  • 2 tablespoons all-purpose flour

  • ½ pound bacon, diced

  • 1 large onion, diced

  • 3 tablespoons paprika

  • 1 (12 fluid ounce) can or bottle beer

  • 1 (14.5 ounce) can sauerkraut, drained


  1. Preheat oven to 350 degrees F (175 degrees C).

  2. Toss pork and flour together in a bowl to coat.

  3. Place bacon in a large skillet and cook over medium-high heat until enough fat renders to coat the bottom of the pan; add pork and onion. Cook and stir the mixture until completely browned, about 10 minutes. Drain about half the grease from the skillet and return to heat.

  4. Season mixture with paprika; stir. Pour beer over the pork mixture, bring to a simmer, and cook 5 minutes.

  5. Spread sauerkraut into the bottom of a casserole dish. Pour pork mixture over the sauerkraut. Cover dish with aluminum foil.

  6. Bake in preheated oven for 45 minutes.

Nutrition Facts (per serving)

271 Calories
12g Fat
11g Carbs
26g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 271
% Daily Value *
Total Fat 12g 15%
Saturated Fat 4g 20%
Cholesterol 63mg 21%
Sodium 765mg 33%
Total Carbohydrate 11g 4%
Dietary Fiber 4g 13%
Total Sugars 3g
Protein 26g
Vitamin C 14mg 72%
Calcium 52mg 4%
Iron 3mg 16%
Potassium 604mg 13%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.