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Categories:Viewed: 55 - Published at: 9 years ago
Ingredients
- 1/4 c. butter, divided
- 1 lb. beef stew, cut in 1-inch cubes
- 1 c. chopped onion
- 1 tsp. minced garlic
- 1 lb. sauerkraut, drained and rinsed
- 1 (14 1/2 oz.) can tomatoes, drained and chopped
- 7 small potatoes (chunks)
- 1/2 lb. kielbasa, cut in 3/4-inch slices
- 3/4 tsp. caraway seed
- 1/4 tsp. pepper
- 1 1/2 c. beef broth
Method
- In Dutch oven, brown meats quickly over high heat in 2 tablespoons butter.
- Reduce heat to medium.
- Add remaining butter, onion and garlic.
- Cook until tender.
- Stir in kraut and tomatoes. Gradually stir in broth.
- Add potatoes, caraway and pepper. Cover and simmer for 1 hour or until meat is tender.
