Polish pork stew
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 11 | ounces | CAN SAUERKRAUT |
| 1 | tablespoon | BUTTER |
| 1 | LARGE ONION | |
| 1 | large | APPLE, CHOPPED |
| 1 | can | BEEF BROTH |
| 1 | can | 16 Oz. TOMATOES, DRAINED |
| 1 | pounds | POLISH COIL |
| ½ | teaspoon | SALT |
| 1 | dash | PEPPER |
| 1 | dash | CAYENNE |
| 1 | tablespoon | SUGAR |
| 1 | can | SLICED MUSHROOMS |
Directions
RINSE AND DRAIN SAUERKRAUT. MELT BUTTER IN HOT DUTCH OVEN AND SAUTE ONIONS AND APPLE. ADD SAUERKRAUT, BEEF BROTH, WATER AND TOMATOES. CUT POLISH SAUSAGE IN 1'' PIECES AND ADD TO VEGETABLES WITH REMAINING INGREDIENTS.
COVER AND BRING TO BOIL, REDUCE HEAT AND SIMMER ABOUT 1-½ HOURS. ADD MORE BROTH IF NECESSARY DURING COOKING.
Posted to MM-Recipes Digest V4 #10 by valerie@... (valerie) on Mar 20, 1999