Lancaster Sauerkraut Recipe
Ingredients
1 can (12 ounces) luncheon meat
1/4 cup butter
3/4 cup chopped onion
2 cloves garlic, diced
2 tablespoons flour
2 teaspoons sugar
1 can (10 1/2 ounces) condensed beef broth
1 cup tomato juice
3 tablespoons tomato paste
1 can (1 pound 11 ounces) sauerkraut, drained
1 cup dairy sour cream
Directions
Cut luncheon meat into 1/4 -inch-thick slices and then into strips.
Heat butter in large skillet and brown meat and onion and garlic.
Stir in flour and sugar.
Add broth, tomato juice and paste and cook and stir until mixture comes to a boil and is thickened.
Arrange sauerkraut in bottom of buttered 2 1/2 quart casserole.
Cover with meat and sauce.
Bake in a 350° F.oven about 40 minutes.
Spoon sour cream over top, swirling lightly into mixture.
Heat butter in large skillet and brown meat and onion and garlic.
Stir in flour and sugar.
Add broth, tomato juice and paste and cook and stir until mixture comes to a boil and is thickened.
Arrange sauerkraut in bottom of buttered 2 1/2 quart casserole.
Cover with meat and sauce.
Bake in a 350° F.oven about 40 minutes.
Spoon sour cream over top, swirling lightly into mixture.
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