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Lancaster Sauerkraut

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Ingredients
  Canned luncheon meat 12 Ounce (1 Can)
  Butter 1⁄4 Cup (4 tbs)
  Chopped onion 3⁄4 Cup (12 tbs)
  Garlic 2 Clove (10 gm), diced
  Flour 2 Tablespoon
  Sugar 2 Teaspoon
  Condensed beef broth 10 1⁄2 Ounce (1 Can)
  Tomato juice 1 Cup (16 tbs)
  Tomato paste 3 Tablespoon
  Sauerkraut 1 Can (10 oz), drained
  Dairy sour cream 1 Cup (16 tbs)
Directions

Cut luncheon meat into 1/4-inch-thick slices and then into strips.
Heat butter in large skillet and brown meat and onion and garlic.
Stir in flour and sugar.
Add broth, tomato juice and paste and cook and stir until mixture comes to a boil and is thickened.
Arrange sauerkraut in bottom of buttered 21/2 -quart casserole.
Cover with meat and sauce.
Bake in a 350° F oven about 40 minutes.
Spoon sour cream over top, swirling lightly into mixture.

Recipe Summary

Cuisine: 
European
Course: 
Main Dish
Method: 
Baked
Restriction: 
Vegetarian
Ingredient: 
Cabbage

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