| 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)
A Message from our Provider:
“Some people look down on others because they don’t look UP to God.”