Brisket and Kraut
1 tablespoon vegetable oil
1/2 cup chopped onion
3 pounds fresh beef brisket
2 pounds Steinfeld's Sauerkraut
2 cups boiling water
1/2 cup dry white wine optional
1 teaspoon caraway seeds
Boiled potatoes
Cooked carrots
Sour cream, chopped chives and parsley for garnish
Heat oil in large Dutch oven and brown onion.
Add meat. Pour sauerkraut over meat.
Add boiling water, cover. Simmer meat for about 2-1/2 hours or until tender.
Season with the wine, if used; add caraway seeds. Serve with boiled potatoes
and cooked carrots. Combine sour cream with chopped chives and parsley and use as a garnish. Yields 6 servings
1986 Beef Cook-off contest - Beatrice Illingworth