Ingredients Jump to Instructions ↓

  1. 2 pounds Stew beef, flanken or ground meat (made into mini-meat balls)* (up to 3)

  2. 1 Jar (32 ounces) fresh sauerkraut

  3. 1 can (16 ounce) tomato sauce or an equal quantity of tomato mushroom sauce

  4. teaspoon Freshly ground black pepper

  5. teaspoon Garlic powder (additional if making meat balls)

  6. 1 tablespoon Caraway seeds

  7. Lemon juice or sugar (to taste) for adjustment of seasonings

Instructions Jump to Ingredients ↑

  1. 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).

  2. Adjust to taste by adding a little sugar or lemon juice.

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

  4. * 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.

  5. Posted to JEWISH-FOOD digest V96 #56 Date: Mon, 21 Oct 1996 10:01:54 -0500 From: swass@... (Barbara & Steve Wasser)


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