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Sauerkraut With Mushrooms
(Kapusta)
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| What You Need: |
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1 ounce dried mushrooms, soaked for ˝ hour in ˝ cup warm water (Reserve the water.)
3 tablespoons butter
1 large yellow onion, peeled and diced
1 medium tomato, chopped
2 pounds fresh sauerkraut, in plastic, or bottled, rinsed and drained well
1 cup dry white wine
˝ cup Beef Stock or use canned
1/8 teaspoon freshly ground black pepper
2 tablespoons all-purpose flour
Pinch of sugar (optional)
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| How To Cook: |
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1. Drain the mushrooms, reserving the soaking water. Pour water through a fine strainer and set aside. Coarsely chop the mushrooms and saute them in the butter.
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2. Add the onion and tomato and saute until the onion is clear. Add the sauerkraut, wine, Beef Stock, reserved mushroom water, and pepper, and bring to a simmer.
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3. Sprinkle the flour over the top of the sauerkraut and then stir in well. Simmer, covered, stirring occasionally, for 30 minutes.
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4. You may need to add a pinch of sugar.
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