Yield: 4 servings
|1 ounce||Dried mushrooms|
|\N \N||(such as porcini; boletus, or cepe)|
|½ cup||Warm water|
|1 large||Yellow onion; peeled and diced|
|1 medium||Tomato; chopped|
|2 pounds||Fresh sauerkraut; see * Note|
|1 cup||Dry white wine|
|½ cup||Beef stock; fresh or canned|
|⅛ teaspoon||Freshly-ground black pepper|
|2 tablespoons||All-purpose flour|
|1 pinch||Sugar; (optional)|
* Note: Buy fresh sauerkraut if you can get it or at least buy it in plastic bags or bottled.
Soak the dried mushrooms in the ½ cup warm water for at least ½ hour.
Drain the mushrooms, reserving the the soaking water. Pour the water through a fine strainer and set aside. Coarsely chop mushrooms and saute in butter. Add onion and tomato and saute until onion is clear. Add sauerkraut, wine, beef stock, reserved mushroom water and pepper and bring to a simmer. Sprinkle flour over top of sauerkraut and then stir in well.
Simmer, covered, stirring occasionally, for 30 minutes. You may need to add a pinch of sugar.
Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 08-30-1995 issue - The Springfield Union-News
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...
Recipe by: Jeff Smith
Converted by MM_Buster v2.0l.