Name: Beef Stew with Sauerkraut and Bread Dumpling
Ingredients: 2 lb Beef or Turky (the red meat) or half of each; cut into medium pieces.; 3 Tabls Oil; (up to 4); 1 lg Onions; cut in slices (up to 2); 3 Garlic cloves; cut in slices (up to 4); 3 Tomatoes; Peeled and cut to pieces, or from can of tomatoes; 2 Tabls Tomatoes paste; 1 ts Sugar; 1 cn Sauerkraut ; Washed and drain, (560 gm); Salt and Freshly ground Pepper; 1 Bay leaf; 1 c Boiling water; (up to 1-1/2)

Don’t ever forget that you cannot do what God has called you to do. You cannot parent that child, love that husband, care for that elderly parent, submit to that boss, teach that Sunday school class, or lead that small-group Bible study. God specializes in the impossible, so that when the victory is won and the task is complete, we cannot take any credit. Others know we didn’t do it, and we know we didn’t do it. We must always remember that we can only live the Christian life and serve God through the power of His Holy Spirit. As soon as we think we can handle it on our own, we become useless to Him. We have to be willing to get out of the way, let God take over, and let Him overshadow us.

Nancy Leigh DeMoss

CATEGORY	CUISINE	TAG	YIELD
Meats	Jewish		1	Servings

INGREDIENTS

2	lb	Beef or Turky (the red meat) or half of each; cut into medium pieces.
3		Tabls Oil; (up to 4)
1	lg	Onions; cut in slices (up to 2)
3		Garlic cloves; cut in slices (up to 4)
3		Tomatoes; Peeled and cut to pieces, or from can of tomatoes
2		Tabls Tomatoes paste
1	ts	Sugar
1	cn	Sauerkraut ; Washed and drain, (560 gm)
		Salt and Freshly ground Pepper
1		Bay leaf
1	c	Boiling water; (up to 1-1/2)

INSTRUCTIONS

Source:From my mother with love & more. Very old family recipe. As time
goes by this recipe taste better.
In a heavy saucepan heat oil, Add meat stir and fry till light brown. Push
the meat aside of pan and add the onions. Put the meat on top of onions, Do
not yet mix together, but let the onions fry for couple of minutes.
Mix meat and onions, Stir on medium heat. Add Sauerkraut, Stir, Add all
other ingredients BUT the water, stir ,
Add only 1/2 cup of boiling water. Mix well.Add some more water only if
stew is too dry. Cover, and simmer on low fire for an hour.From time to
time stir and Add water only if needed.
Note: The meat should not swim in the water, It should be thick sauce,
Taste and add some salt if needed or even Sugar.
At this stage you can stop cooking and keep in the refrigerator couple of
days, or freeze, to serve , Bring to boil cover and continue in pre heated
375F hot oven for another 30 - 45 minutes.
Serve with Bread Dumpling (Semmelknodel).
Posted to JEWISH-FOOD digest V97 #331 by Zvi&Rina perry
<pzvi@netvision.net.il> on Dec 21, 97

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