Austrian Kucherlkraut (Beef and Sauerkraut)

By The Krautfather  

September 24, 2012


4 to 5 lbs. of short ribs of beef, cut into cubes

2 lb. fresh sauerkraut

1-1/2 tsp. salt

4 large onions, sliced

1/2 cup lard or shortening

1/3 cup all-purpose flour


1In a Dutch oven combine the meat cubes, sauerkraut, salt and 1 onion, sliced.

2Mix well.

3Add enough hot water to make 3/4 inch of water in pan.

4Cover and cook over low heat for 2 hours.

5Once the meat is almost done, melt the lard in a saucepan and brown the remaining 2 sliced onions lightly.

6Add the flour and brown well over low heat.

7Drain the liquid from the meat and gradually stir into the flour mixture.

8Cook, stirring constantly, over low heat until thick and smooth.

9Add the sauce to the meat and sauerkraut.

10Blend well.

11Cook, covered for 30 minutes longer, stirring occasionally to prevent scorching.

12Serve with mashed potatoes or noodles.


Nutrition Facts

Serving Size6

1 Review


June 22, 2017

beef and sauerkraut is always a perfect combination. This is also a good recipe if you want to try this. regular dish for me btw.

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