Sauerkraut - Different but Delicious
"This is THE BEST sauerkraut recipe. There is nothing else out there like it (at least I have not found anything comparable yet). This is meant to be a stand-alone side dish. So, you can pair it with whatever you like (not just kielbasa). My grandma was Polish but I have no idea if this is traditional or just something she made up. She has been gone for a long while so I am unable to ask her. The one ingredient that seems to be the key is the North American Steak Sauce with Mushrooms. I can't seem to find that brand anymore but I did find a canned mushroom steak sauce in the store by the canned mushrooms or gravy (Dawn Fresh by Giorgio). You could also use a mushroom gravy (or cream of mushroom soup) with a bit of steak sauce added in."
- Ready In:
- 1hr 20mins
- Ingredients:
- 7
- Serves:
-
6-8
ingredients
- 32 ounces sauerkraut (preferably with caraway seeds)
- 1 lb hamburger
- 1 onion, chopped
- 1 (4 ounce) can mushrooms
- 1 (6 ounce) can mushroom steak sauce (see above)
- 6 fluid ounces water (1 steak sauce can)
- 2 beef bouillon cubes
directions
- Drain sauerkraut in colander but SAVE THE JUICE!
- Rinse sauerkraut with cold water then squeeze the water out with your hands, set aside.
- Fry the hamburger, break it up and brown it lightly with the onion and mushrooms. Make sure to drain the grease.
- When meat is browned and the onion is soft, add the steak sauce and 1 full can of water.
- Add the beef boullion cubes and boil for 5 minutes. Make sure the boullion cubes are completely dissolved.
- Put sauerkraut and meat mixture together in a casserole dish. Mix well.
- Bake uncovered at 350 for 1 to 1.5 hours. After 45 minutes add some of the sauerkraut juice (I usually use about 1/2 cup) to keep it juicy and make it tangy.
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