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Ingredients
1 Pound small white potatoes, scrubbed
2 Pounds sauerkraut, rinsed & drained
1 Medium onion, halved & thinly sliced
1/4 Cup dry white wine
2 Tablespoons cornstarch
1 (14 1/2 oz) Can diced peeled tomatoes
1/2 Teaspoon garlic pepper
1/4 Teaspoon salt
1 Tablespoon caraway seeds (optional)
2 Pounds beef top round steak, trimmed of fat, cut into in 1" cubes
Instructions
In a 5-quart crockpot, layer the potato slices. Spread evenly with the sauerkraut then top with the onion slices. In a medium bowl, blend together the wine and cornstarch until smooth. Stir in the tomatoes with their liquid, garlic pepper, salt, and caraway seeds. Pour 2/3 of the tomato mixture over the potatoes and sauerkraut. Top with the beef cubes. Pour remaining tomato mixture over all. Cover and cook on the low for about 9 hours, or until the beef and potatoes are tender. Serve immediately.