Sauerkraut Tomato Soup
|Sauerkraut||2 Pound, rinsed and drained|
|Canned peeled and diced tomatoes||28 Ounce (1 Can)|
|Water||5 Cup (80 tbs)|
|Canned tomato paste||6 Ounce (1 Can)|
|Freshly ground pepper||1⁄4 Teaspoon (Or To Taste)|
|Seasoned salt||1⁄4 Teaspoon (Or To Taste)|
|Lean sirloin steak/Beef top round steak||1 1⁄2 Pound, trimmed of fat and cut into 1/2-inch cubes|
|Sugar||2 1⁄2 Tablespoon|
|Fresh lemon juice||3 Tablespoon|
1. In a 5- or 6-quart electric slow cooker, combine the sauerkraut, tomatoes with their liquid, water, tomato paste, bay leaves, pepper, seasoned salt, and beef.
2. Cover and cook on the high heat setting 3 hours. Reduce the heat to the low setting and continue cooking, covered, 3 1/2 hours longer, or until the beef is tender.
3. Remove and discard the bay leaves. Stir in the sugar, lemon juice, and more seasoned salt and pepper to taste, if you feel it needs it.