Austrian Kucherlkraut (Beef and Sauerkraut)

By Joanie Grow of Kennewick, WA
Date: 08/26/2008

Ingredients

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

Directions

In a Dutch oven combine the meat cubes, sauerkraut, salt and 1 onion, sliced. Mix well. Add enough hot water to make 3/4 inch of water in pan. Cover and cook over low heat for 2 hours.

Once the meat is almost done, melt the lard in a saucepan and brown the remaining 2 sliced onions lightly. Add the flour and brown well over low heat.

Drain the liquid from the meat and gradually stir into the flour mixture. Cook, stirring constantly, over low heat until thick and smooth. Add the sauce to the meat and sauerkraut. Blend well. Cook, covered for 30 minutes longer, stirring occasionally to prevent scorching. Serve with mashed potatoes or noodles.

Servings

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