Name: Beef with Kraut
Ingredients: 2 lb Stew beef, flanken or ground meat (made into mini-meat balls)* (up to 3); 1 Jar (32 ounces) fresh sauerkraut; 1 cn (16 ounce) tomato sauce or an equal quantity of tomato mushroom sauce; 1/2 ts Freshly ground black pepper; 1/2 ts Garlic powder (additional if making meat balls); 1 tb Caraway seeds (optional); Lemon juice or sugar (to taste) for adjustment of seasonings

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains	Dutch		1	Servings

INGREDIENTS

2	lb	Stew beef, flanken or ground meat (made into mini-meat balls)* (up to 3)
1		Jar (32 ounces) fresh sauerkraut
1	cn	(16 ounce) tomato sauce or an equal quantity of tomato mushroom sauce
1/2	ts	Freshly ground black pepper
1/2	ts	Garlic powder (additional if making meat balls)
1	tb	Caraway seeds (optional)
		Lemon juice or sugar (to taste) for adjustment of seasonings

INSTRUCTIONS

Combine all ingredients and cook slowly in a covered dutch oven on top of
the stove or in a 350o F oven for 2-4 hours (depending on the meat used).
Adjust to taste by adding a little sugar or lemon juice.
Hint: make a day ahead so that you can skim the fat.
* If using ground meat add a little ketchup, water and seasoning of choice
(garlic and/or onion powder, salt, pepper) to the meat before forming into
balls.
Posted to JEWISH-FOOD digest V96 #56
Date: Mon, 21 Oct 1996 10:01:54 -0500
From: swass@global2000.net (Barbara & Steve Wasser)

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