Yield: 1 Servings
Measure | Ingredient |
---|---|
1½ pounds | Shoulder roast |
1 small | Onion |
\N \N | Salt to taste |
\N \N | Celery leaves |
\N \N | Parsley |
\N small | Bay leaf |
1 \N | Allspice berry |
4 \N | Peppercorns |
1 small | Carrot |
2 tablespoons | Canned tomatoes |
1 pounds | Canned sauerkraut |
1 tablespoon | Caraway seed |
1 small | Potato; grated |
Place meat in pot; add enough water to cover. Add all remaining ingredients except, sauerkraut, caraway seed and potato. Cover and cook slowly for 1 hour 30 minutes, or until tender. Remove meat; strain liquid. Put sauerkraut into pot, add enough meat broth to cover. Add caraway seed. Cook slowly for 30 minutes. Add grated potato; mix well. cook for 5 minutes.
Serve sauerkraut with meat and boiled potatoes. Yield: 6 servings Happy Cooking, Marie
Posted by Marie Culver to the Fidonet Cooking echo 12-94 Posted to MM-Recipes Digest by "Rfm" <Robert-Miles@...> on Dec 06, 98, converted by MM_Buster v2.0l.