German Sauerkraut

source: basil-albi.blogspot.ca


1/2 lb bacon, chopped
1/2 onion, diced
2 cloves garlic, chopped
1 teaspoon beef base
1/4 cup brown sugar
1 tablespoon paprika
1/2 tablespoon pepper
1/2 tablespoon caraway seed
1 cup red wine
1 quart sauerkraut, rinsed
1 apple, skinned and grated
2 tablespoons roux, cold


1. In a pan over medium heat cook the bacon until halfway crispy. Add in the onion and garlic and cook until the bacon is completely crispy.

2. Once ready, add the beef base, brown sugar, paprika, pepper and caraway seed. Mix thoroughly and cook for about 3 minutes.

3. Turn the heat down to a simmer and add the red wine, sauerkraut and grated apple and let simmer for about 5 minutes. Add the roux and simmer for another 15 minutes.

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