Polish pork stew

Yield: 6 Servings

Measure 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

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

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