Yield: 4 servings
|1 ounce||Dried mushrooms, soak 1/2 hour in 1/2 oz water; reserve liquid|
|1 large||Yellow onion; peeled and diced|
|1 medium||Tomato; chopped|
|2 pounds||Sauerkraut, fresh; rinsed|
|\N \N||& drained|
|1 cup||Dry white wine|
|½ cup||Beef stock or use canned|
|⅛ teaspoon||Black pepper; freshly ground|
|2 tablespoons||All-purpose flour|
|\N \N||Pinch sugar|
Recipe by: The Frugal Gourmet On Our Immigrant Ancestors Drain the mushrooms, reserving the soaking water. Pour water through a fine strainer and set aside. Coarsely chop the mushrooms and saute them in butter. Add the onion and tomato and saute until the onion is clear.
Add the sauerkraut, wine, Beef Stock, reserved mushroom water, and pepper, and bring to a simmer. Sprinkle the flour over the top of the sauerkraut and then stir in well. Simmer, covered, stirring occasionally, for 30 mins. You made need to add a pinch of sugar.
From: Dan Klepach