| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Polish |
Polish, Stews, Val’s |
6 |
Servings |
INGREDIENTS
| 11 |
oz |
CAN SAUERKRAUT |
| 1 |
tb |
BUTTER |
| 1 |
|
LARGE ONION |
| 1 |
lg |
APPLE, CHOPPED |
| 1 |
cn |
BEEF BROTH |
| 1 |
cn |
16 Oz. TOMATOES, DRAINED |
| 1 |
lb |
POLISH COIL |
| 1/2 |
ts |
SALT |
| 1 |
ds |
PEPPER |
| 1 |
ds |
CAYENNE |
| 1 |
tb |
SUGAR |
| 1 |
cn |
SLICED MUSHROOMS |
INSTRUCTIONS
RINSE AND DRAIN SAUERKRAUT. MELT BUTTER IN HOT DUTCH OVEN AND SAUTE ONIONS
AND APPLE. ADD SAUERKRAUT, BEEF BROTH, WATER AND TOMATOES. CUT POLISH
SAUSAGE IN 1'' PIECES AND ADD TO VEGETABLES WITH REMAINING INGREDIENTS.
COVER AND BRING TO BOIL, REDUCE HEAT AND SIMMER ABOUT 1-1/2 HOURS. ADD MORE
BROTH IF NECESSARY DURING COOKING.
Posted to MM-Recipes Digest V4 #10 by valerie@nbnet.nb.ca (valerie) on Mar
20, 1999
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