| 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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