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Beef Stew w/Sauerkraut II (M, TNT)
Source: Self
Serves: 8 (Approximately 25 meatballs to the pound.)

2 pounds ground beef, lean, flanken, or stew beef
32 ounces fresh sauerkraut
23 ounces tomato mushroom sauce
1/2 teaspoon freshly ground black pepper
1/2 teaspoon garlic powder
1 tablespoon caraway seeds (optional)
Lemon juice or sugar (to taste) for adjustment of seasonings

Use a covered casserole large enough to hold the meat and gravy. Preheat oven to 375°F.

Combine all ingredients and cook slowly in a covered casserole on top of the stove or in a 375°F oven for 2-4 hours (depending on the meat used).

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

Poster's Notes:
1) Make a day ahead so that you can skim the fat.

2) If using ground meat mix the meat with 1/4 cup ketchup diluted with 3 tablespoons of water and additional seasonings of choice. Form into small balls (about walnut size), place on parchment lined pan and bake in a 375°F oven for 10 minutes. This will release some of the extra fat. Then continue with the preparation.

Posted by Barbara Wasser

Nutritional Info Per Serving: *Nutritional information is based upon using ground beef.
(excluding unknown items): 322 Calories; 24g Fat (67% calories from fat); 21g Protein; 5g Carbohydrate; 85mg Cholesterol; 828mg Sodium