Beef With Kraut
| 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 | 16 ounce tomato sauce or | |
| an equal quantity of | ||
| tomato mushroom sauce | ||
| 1/2 | t | Freshly ground black pepper |
| 1/2 | t | Garlic powder, additional if |
| making meat balls | ||
| 1 | T | 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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Nutrition (calculated from recipe ingredients)
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Calories: 89
Calories From Fat: 12
Total Fat: 1.5g
Cholesterol: 0mg
Sodium: 1286.1mg
Potassium: 933.9mg
Carbohydrates: 18.3g
Fiber: 6.6g
Sugar: 10.5g
Protein: 4.9g