beef with kraut
- Categories
- None
- Yield
- 1 Servings
| Measure | Ingredient |
|---|---|
| 2 pounds | Stew beef, flanken or ground meat (made into mini-meat balls)* (up to 3) |
| 1 | Jar (32 ounces) fresh sauerkraut |
| 1 can | (16 ounce) tomato sauce or an equal quantity of tomato mushroom sauce |
| ½ teaspoon | Freshly ground black pepper |
| ½ teaspoon | Garlic powder (additional if making meat balls) |
| 1 tablespoon | Caraway seeds (optional) |
| Lemon juice or sugar (to taste) for adjustment of seasonings |
Combine all ingredients and cook slowly in a covered dutch oven on top of the stove or in a 350o F oven for 2-4 hours (depending on the meat used).
Adjust to taste by adding a little sugar or lemon juice.
Hint: make a day ahead so that you can skim the fat.
* If using ground meat add a little ketchup, water and seasoning of choice (garlic and/or onion powder, salt, pepper) to the meat before forming into balls.
Posted to JEWISH-FOOD digest V96 #56 Date: Mon, 21 Oct 1996 10:01:54 -0500 From: swass@... (Barbara & Steve Wasser)
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