Base:
1 Jar of Sauerkraut
Cabbage, sliced and diced (optional)
Olive oil
1 small can of tomato paste
2 bay leaves
1 small onion, diced very fine
Whole peppercorns
Water
1 bouillon cube (your choice of chicken, vegetable, or
beef. I prefer beef in this case)
Mushrooms (optional)
Garlic, crushed (to taste)
Salt (to taste)
Sugar (to taste)
Vinegar (to taste)
Additives:
These are very much to taste. The fun thing about this dish is that you can
really add in any cut of meat, or even type of meat that you want. It is a good
idea to fry up the meat, and or bake it, or boil it, before you add it to the
base, to counteract the strong acidity of the sauerkraut. I will use a standard batch of ingredients
for the purpose of this recipe, but feel free to experiment a little and have
fun! This is also a great recipe to make when you have to use up cuts of
different cuts of meat from the freezer and fridge.
1 hunk of bacon; cubed and baked or fried till crispy
1 lb of sirloin, eye of round, or beef roast, cubed and
rubbed with salt and pepper.
1 string of Kielbasa sausage (if you like spicy sausage
you can also try chorizo or Kabanos. Or all of the above)
1. Drain
the sauerkraut and rinse with cold water. Add to a large pot and cover with
water.
2. Bring
to a boil, then strain out the water again. Repeat twice more, straining out
the two batches of water, and then keeping the third.
3. Lower
heat to a simmer, add bay leaves, bouillon cube, and peppercorns. Sauté the
onions and add to the pot. If adding mushrooms, sauté with the onions.
4. If
you prefer a dish that is less acidic overall, you can fry up some plain
cabbage over a low heat and add to the pot with the sauerkraut.
5. Let
simmer.
6. Fry
up the bacon and sausage until crispy, and add to pot. Keep simmering.
7. Brown
the beef, and add water to skillet. Let simmer in the water for at least an
hour, maybe two, until the meat is cooked through and at desired
tenderness. Pour the meat and the water
into the pot.
8. Let
the whole mixture simmer together for at least half an hour. The sauerkraut
should be soft and cooked.
9. Add the can of tomato paste. Add the salt, and
pepper to taste. If it tastes a little too acidic, add some sugar. If you want
it more acidic, add some vinegar. This part of the recipe is really about
personal preference.
10. Once
everything is seasoned to taste, remove the bay leaves and serve. Watch out for
the peppercorns!
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