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1 pound Polish sausage, cut into ½ inch slices
3 Tablespoons oil
1 ½ pounds boneless beef chuck cut into ½ inch cubes
1 ½ pounds boneless shoulder pork, cut into 1 inch cubes
2 ½ cups sliced onions
12 ounces mushrooms, cut in half
1 pound sauerkraut, rinsed and drained – (in a jar)
1 cup red wine
1 8 ounce can tomato sauce
1 teaspoon caraway seeds
¼ teaspoon pepper
Salt in needed
Preparation:
Heat oven to 375 degrees
Brown sausage in skillet and place in 5 quart casserole or Dutch oven. Add 3 Tablespoons oil to skillet and brown beef and pork in several batches.
Place in casserole. Add onions and cook until soft. Add mushrooms, sauerkraut, wine, tomato sauce and seasonings to casserole.
Cover and bake 2 to 2 ½ hours.
Stir every 30 minutes.
Submitted by Allison Liddell. From my mother's friend Marion Luecke.
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