A meaty Polish sauerkraut stew with kielbasa sausage, stewing beef, onions, mushrooms, white wine and tomato sauce, seasoned with soy sauce and caraway seed.
1 pound kielbasa sausage
3 tablespoons vegetable oil
1 1/2 pounds stew beef, diced
2 onions, sliced
2 cups sliced mushrooms
1 (16-ounce) package refrigerated sauerkraut
1 cup dry white wine
1 (8-ounce) can tomato sauce
2 teaspoons soy sauce
1 teaspoon caraway seed
1/4 teaspoon dried basil
- In a saucepan over medium heat, sauté link sausage cut into 1/2-inch pieces for 15 minutes; place in a baking dish.
- Add oil to the sausage drippings and brown diced stew beef, about 15 minutes. Place in the baking dish.
- Next, sauté sliced onions; add to the baking dish. Sauté sliced mushrooms with sauerkraut and white wine. Add tomato sauce, soy sauce, caraway seed, and basil. Stir into the baking dish; mixing well.
- Cover and bake at 375°F (190°C) for 2 to 2 1/2 hours. Stir every 30 minutes.
Makes 8 servings.