Kapusta - Polish Sauerkraut Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1 ounce: Dried mushrooms, soak 1/2
Hr in 1/2 oz wtr, reserve liquid
3 tbsp: Butter,
1 large: Yellow onion, peeled and diced
1 medium: Tomato, chopped
2 lbs: Sauerkraut, fresh, rinsed and drained
1 cup: Dry white wine,
1/2 cup: Beef stock or use canned,
1/8 tsp: Black pepper, freshly ground
2 tbsp: All-purpose flour,
pn Sugar,
Directions:
Recipe by: The Frugal Gourmet On Our Immigrant Ancestors Drain the
mushrooms, reserving the soaking water. Pour water through a fine
strainer and set aside. Coarsely chop the mushrooms and saute them in
butter. Add the onion and tomato and saute until the onion is clear.
Add the sauerkraut, wine, Beef Stock, reserved mushroom water, and
pepper, and bring to a simmer. Sprinkle the flour over the top of the
sauerkraut and then stir in well. Simmer, covered, stirring
occasionally, for 30 mins. You made need to add a pinch of sugar.
Posted by Dan Klepach
Source from luhu.jp
mushrooms, reserving the soaking water. Pour water through a fine
strainer and set aside. Coarsely chop the mushrooms and saute them in
butter. Add the onion and tomato and saute until the onion is clear.
Add the sauerkraut, wine, Beef Stock, reserved mushroom water, and
pepper, and bring to a simmer. Sprinkle the flour over the top of the
sauerkraut and then stir in well. Simmer, covered, stirring
occasionally, for 30 mins. You made need to add a pinch of sugar.
Posted by Dan Klepach
Source from luhu.jp
Tags
Ethnic