Recipe - Beef Stew With Sauerkraut And Bread Dumpling

2 pound 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 teaspoon Sugar
1 cn Sauerkraut ; Washed and
drain, (560 gm)
Salt and Freshly ground
Pepper
1 Bay leaf
1 cup Boiling water; (up to 11/2)

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 One half 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 JEWISHFOOD digest V97 #331 by Zvi&Rina perry
pzvi@netvision.net.il on Dec 21, 97