Brisket Of Beef With Sauerkraut And Dumplings
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Dutch | Beef, Penndutch | 1 | Servings |
INGREDIENTS
| 3 | lb | Beef brisket |
| 1 1/2 | qt | Sauerkraut |
| 1 | Onion, sliced | |
| 2 | T | Shortening |
| Salt & pepper | ||
| *dumpling dough |
INSTRUCTIONS
1936 Melt the shortening in a large pan and brown the onion. Then add the meat which has been well-seasoned with the salt & pepper. Add the sauerkraut and cover with boiling water. Cook slowly for 2 hours or until meat is tender. Make recipe of Dumplings #1. Cut the dough in squares and place on top of meat and sauerkraut. Cover the pan tightly and cook for 25 minutes. Serve immediately. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 3161
Calories From Fat: 2072
Total Fat: 229.3g
Cholesterol: 749.2mg
Sodium: 19190mg
Potassium: 5668.5mg
Carbohydrates: 50.4g
Fiber: 23.4g
Sugar: 20.3g
Protein: 208.8g