Yield: 1 Servings
|2 pounds||Stew beef, flanken or ground meat (made into mini-meat balls)* (up to 3)|
|1 \N||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)|
|\N \N||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)