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Quick Franks And Kraut

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Anonymous (not verified)
Ingredients
  Margarine 2 Teaspoon
  Diced celery 1⁄4 Cup (4 tbs)
  Diced onion 1⁄4 Cup (4 tbs)
  Diced green bell pepper 1⁄4 Cup (4 tbs)
  Frankfurters 6 Ounce (Cut Diagonally Into 0.5-Inch Pieces)
  Water 1⁄3 Cup (5.33 tbs)
  White wine vinegar 2 Teaspoon
  Granulated sugar 1 Teaspoon
  Cornstarch 1 Teaspoon
  Pepper 1 Dash
  Drained sauerkraut 1 Cup (16 tbs)
Directions

In 10-inch nonstick skillet heat margarine until bubbly and hot; add celery, onion, and green pepper and saute until vegetables are soft and lightly browned.
Remove vegetables to a plate and set aside.
Add frankfurters to same skillet and saute until browned; remove franks to plate with vegetables.
In measuring cup or small bowl combine water, vinegar, sugar, cornstarch, and pepper, stirring to dissolve cornstarch; add to skillet, along with sauerkraut, and bring to a boil.
Reduce heat and simmer, stirring constantly, until mixture thickens; return vegetables and franks to skillet and cook, stirring, until heated.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Boiled
Interest: 
Quick, Healthy

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