Recipe - Beef With Kraut

2 pound Stew beef, flanken or ground
meat (made into minimeat
balls)* (up to 3)
1 Jar (32 ounces) fresh
sauerkraut
1 cn (16 ounce) tomato sauce or
an equal quantity of
tomato mushroom sauce
One half teaspoon Freshly ground black pepper
One half teaspoon Garlic powder (additional if
making meat balls)
1 tablespoon Caraway seeds (optional)
Lemon juice or sugar (to
taste) for adjustment of
seasonings

Combine all ingredients and cook slowly in a covered dutch oven on top of
the stove or in a 350o F oven for 24 hours (depending on the meat used).
Adjust to taste by adding a little sugar or lemon juice.

Hint: make a day ahead so that you can skim the fat.

* If using ground meat add a little ketchup, water and seasoning of choice
(garlic and/or onion powder, salt, pepper) to the meat before forming into
balls.

Posted to JEWISHFOOD digest V96 #56

Date: Mon, 21 Oct 1996 10:01:54 0500

From: swass@global2000.net (Barbara & Steve Wasser)