Beef with kraut

Yield: 1 Servings

Measure Ingredient
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)

Similar recipes