Title: Beef with Kraut
Categories: None
Yield: 1 Servings

2 lb Stew beef, flanken or ground
-meat (made into mini-meat
-balls)* (up to 3)
1 Jar (32 ounces) fresh
-sauerkraut
1 cn (16 ounce) tomato sauce or
-an equal quantity of
-tomato mushroom sauce
1/2 ts Freshly ground black pepper
1/2 ts Garlic powder (additional if
-making meat balls)
1 tb 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 2-4 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 JEWISH-FOOD digest V96 #56

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

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