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Austrian Kucherlkraut (Beef and Sauerkraut) Servings: 6 Submitted by Joanie Grow, Kennewick, WA 4 to 5 lbs. of short ribs of beef, cut into cubes 2 lb. fresh sauerkraut 1-1-2 tsp. salt 4 large onions, sliced 1-2 cup lard or shortening 1-3 cup all-purpose flour

In a Dutch oven combine the meat cubes, sauerkraut, salt and 1 onion, sliced. Mix well. Add enough hot water to make 3-4 inch of water in pan. Cover and cook over low heat for 2 hours.

Once the meat is almost done, melt the lard in a saucepan and brown the remaining 2 sliced onions lightly. Add the flour and brown well over low heat.

Drain the liquid from the meat and gradually stir into the flour mixture. Cook, stirring constantly, over low heat until thick and smooth. Add the sauce to the meat and sauerkraut. Blend well. Cook, covered for 30 minutes longer, stirring occasionally to prevent scorching. Serve with mashed potatoes or noodles.

Beef Brisket with Sauerkraut 4 pounds beef brisket 2 1-2 teaspoons salt 1-4 teaspoon pepper 4 cups sauerkraut 1 cup vinegar 3 tablespoons brown sugar 1 medium raw potato

Place brisket in a large kettle; cover with water and season with salt and pepper. Cover tightly and simmer for 1 1-2 hours. Rinse and drain sauerkraut; add to the kettle with vinegar and brown sugar. Cover and cook for about 2 hours longer. Grate potato and add to brisket; cover and cook 15 minutes longer. Beef brisket and sauerkraut serves 8.

Romanian.

Sauerkraut with beefVarza acra cu carne de vaca

1 lb-500 g fatty beef, 1 medium cabbage, 4 tablespoons lard, 1-2 teaspoon paprika, 1 tablespoon tomato paste

Cut the meat in bite size pieces and fry very little in lard. Add water to cover and let boil, covered, about a half hour. During this time, chop the sauerkraut. Then add it to the meat, also adding paprika, tomato paste, and a little water. Let boil, at slow temperature for another hour. If the liquid evaporates, add a little warm water. Then bake in the oven for another hour. Serve with polenta.