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Beef with Kraut
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.
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