Recipe for cooking beef with kraut
Jewish and Eastern European Recipes :: Jewish and Eastern European Main Dishes Meats
2 to 3 lbs. stew beef, flanken or ground meat (made into mini-meat balls)*
1 (32 ounce) jar fresh sauerkraut
1 (16 ounce) can tomato sauce (or an equal quantity of tomato mushroom sauce)
1/2 tsp. freshly ground black pepper
1/2 tsp. garlic powder (additional if making meat balls)
1 Tbsp. 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 350 degree F oven for 2 to 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.
