| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Dutch |
Penndutch, Beef |
1 |
Servings |
INGREDIENTS
| 3 |
lb |
Beef brisket |
| 1 1/2 |
qt |
Sauerkraut |
| 1 |
|
Onion, sliced |
| 2 |
tb |
Shortening |
|
|
Salt & pepper |
|
|
*dumpling dough |
INSTRUCTIONS
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, 1936.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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