| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Polish | Polish, Cabbage, Stew, East euro | 6 | servings |
INGREDIENTS
| 1 1/2 | lb | Sauerkraut |
| 1 | Onion, sliced. | |
| 1 | oz | Flour |
| 1 | oz | Butter |
| 1 | White wine, glass of… | |
| 1 | lb | Leftover meat or poultry, but not mutton. |
| 1 | pt | Stock |
| Paprika | ||
| Salt |
INSTRUCTIONS
Simmer the sauerkraut in the stock for 1 1/2 hours. Cook the onion in 1 oz. butter, add the flour, cook for 1 minute. Chop the sauerkraut and add the onion mixture to it. Cut the meat into small pieces. Put the meat and the sauerkraut mixture into a casserole, add the wine, season with salt and paprika, mix well. Cook in a slow oven with the lid on for 1 hour. from ENCYCLOPEDIA OF WORLD COOKERY by ELIZABETH CAMPBELL typed by KEVIN JCJD SYMONS Posted to MM-Recipes Digest V4 #2 by "Rfm" <Robert-Miles@usa.net> on Dec 21, 98
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