Recipe - Polish Sauerkraut - {kapusta}

1 ounce Dried mushrooms
(such as porcini; boletus,
or cepe)
One half cup Warm water
3 tablespoon Butter
1 lg Yellow onion; peeled and
minced
1 md Tomato; chopped
2 pound Fresh sauerkraut; see * Note
1 cup Dry white wine
One half cup Beef stock; fresh or canned
1/8 teaspoon Freshlyground black pepper
2 tablespoon Allpurpose flour
1 pn Sugar; (optional)

* Note: Buy fresh sauerkraut if you can get it or at least buy it in
plastic bags or bottled.

Soak the dried mushrooms in the One half cup warm water for at least One half hour.
Drain the mushrooms, reserving the the soaking water. Pour the water
through a fine strainer and set aside. Coarsely chop mushrooms and saute in
butter. Add onion and tomato and saute until onion is clear. Add
sauerkraut, wine, beef stock, reserved mushroom water and pepper and bring
to a simmer. Sprinkle flour over top of sauerkraut and then stir in well.
Simmer, covered, stirring occasionally, for 30 minutes. You may need to add
a pinch of sugar.

Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 08301995 issue
The Springfield UnionNews

Formatted for MasterCook by Joe Comiskey, aka MR MAD jpmd44a@prodigy.com
~or MADSQUAD@prodigy.net

09021995

Recipe by: Jeff Smith

Converted by MM_Buster v2.0l.