1 tb Fat
2 lb Flank
1 1/2 c Onions; minced
Beef bones
1 lb Sauerkraut
2 qt Water
2 ts Salt
1/2 ts Pepper
1 1/2 c Potatoes; peeled & cubed
Heat the fat in a saucepan. Brown the flank and
onions in it. Add the bones, sauerkraut, water, salt
and pepper. Bring to a boil and cook over low heat 2
hours. Add the potatoes and cook 20 minutes longer.
Serve with the meat as garnish.
Recipe Source: THE ART OF JEWISH COOKING by Jennie
Grossinger Published by Bantam Books, Inc. (c)
1958
