Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 1/2 lb Boneless beef chuck
Flour
1 tb Oil
16 oz Refrigerated sauerkraut or
1 cn (1 1b)
1/2 ts Caraway seeds
1 Bay leaf
1/4 ts Cracked black pepper
3/4 c Plus
2 tb Dark brown sugar, packed
1 md Onion, sliced
1 Tart apple, peeled, sliced
1 cn Stewed tomatoes (14 1/2 oz.

Trim excess fat from meat. Cut into 1-inch cubes, then dredge in
flour. In 4-quart Dutch oven, heat oil. Add beef cubes; brown on all
sides. Drain sauerkraut well, pressing to remove excess liquid.
Spread over beef. Sprinkle with caraway seed, add bay leaf and
pepper, then sprinkle with brown sugar. Add onion and apple. Pour
tomatoes with liquid over all. Cover. Bake at 350 degrees F for 1
1/2 hours, or until meat is tender. Taste and correct flavoring, if
needed, with additional brown sugar. Remove bay leaf before serving.
Tips: Flavor improves the second day. Reheat in oven or microwave.
Good served with boiled or baked potatoes, tossed green salad, rye
bread.

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