Servings
10 s
Ingredients
- 15 ounce Beans
- 21 ounce Sauerkraut
- 1 pound Salt pork
- 1 pound Potatoes
- Water
- 1/2 cup Fat
- 1 tablespoon Flour (heaping)
- 1 Onion
- Salt
- 3 Bay leaves
- 3 Garlic cloves
- Peppercorns; to taste
- 5 tablespoons Sour cream
Directions
- Soak the beans overnight.
- Cut the sauerkraut into strips.
- Cook the meat, potatoes, beans and sauerkraut separately.
- When the meat is cooked, bone it and cut into cubes.
- Dice the potatoes.
- Crush the beans.
- Make a roux with the fat, flour and onion.
- Put meat and vegetables into a pot; add the roux and the bay leaves.
- Cover with the stock; cook 5 minutes longer.
- Before serving, add the sour cream.
- “Our Favorite Recipes” St.
- Anthony Croatian Catholic Church Typed for you by Karen Mintzias From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini