Return to Main Recipes Page/Return to Home Page
2 pounds beef or turkey (the red meat) or half of each, cut into medium pieces
In a heavy saucepan heat oil. Add meat; stir and fry until light brown. Push the meat to the side of pan and add the onions. Put the meat on top of onions. Do not yet mix together, but let the onions fry for couple of minutes.
Mix meat and onions; stir on medium heat. Add sauerkraut; stir. Add all other ingredients BUT the water, stir.
Add only 1/2 cup of boiling water. Mix well. Add some more water only if stew is too dry. Cover, and simmer on low fire for an hour. From time to time stir and add water only if needed.
Note: The meat should not swim in the water, It should be a thick sauce. Taste and add some salt if needed or even sugar. At this stage you can stop cooking and keep in the refrigerator couple of days, or freeze. To serve, bring to boil, cover and continue in preheated 375°F hot oven for another 30-45 minutes.
Serve with Bread Dumpling - Semmelknödel (click here for recipe). As time goes by this recipe taste better.
Posted by Rina Perry
Nutritional Info Per Serving: N/A
3-4 tbsp. oil
1-2 onions (large), cut into slices
3-4 garlic cloves, cut into slices
3 tomatoes, peeled and cut into pieces, or from can of tomatoes
2 tbsp. tomato paste
1 tsp. sugar
1 can sauerkraut, washed and drained, (560g)
salt and freshly ground pepper
1 bay leaf
1 to 1-1/2 cups boiling water