beef stew with sauerkraut and bread dumpling

Categories
None
Yield
1 Servings
MeasureIngredient
2 pounds Beef or Turky (the red meat) or half of each; cut into medium pieces.
Tabls Oil; (up to 4)
1 large Onions; cut in slices (up to 2)
Garlic cloves; cut in slices (up to 4)
Tomatoes; Peeled and cut to pieces, or from can of tomatoes
Tabls Tomatoes paste
1 teaspoon Sugar
1 can Sauerkraut ; Washed and drain, (560 gm)
  Salt and Freshly ground Pepper
Bay leaf
1 cup Boiling water; (up to 1-1/2)

Source:From my mother with love & more. Very old family recipe. As time goes by this recipe taste better.

In a heavy saucepan heat oil, Add meat stir and fry till light brown. Push the meat aside of pan and add the onions. Put the meat on top of onions, Do not yet mix together, but let the onions fry for couple of minutes.

Mix meat and onions, Stir on medium heat. Add Sauerkraut, Stir, Add all other ingredients BUT the water, stir , Add only ½ cup of boiling water. Mix well.Add some more water only if stew is too dry. Cover, and simmer on low fire for an hour.From time to time stir and Add water only if needed.

Note: The meat should not swim in the water, It should be thick sauce, Taste and add some salt if needed or even Sugar.

At this stage you can stop cooking and keep in the refrigerator couple of days, or freeze, to serve , Bring to boil cover and continue in pre heated 375F hot oven for another 30 - 45 minutes.

Serve with Bread Dumpling (Semmelknodel).

Posted to JEWISH-FOOD digest V97 #331 by Zvi&Rina perry <pzvi@...> on Dec 21, 97

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