Beef & Sauerkraut Recipe For Autumn

Beef & Sauerkraut
As cabbages are being harvested, sauerkraut is being made for good old-fashioned recipes such as the following. When serving, a slice of rye or white bread placed on the plate beneath the Beef & Sauerkraut will hold any juices to be enjoyed without losing a drop.

Beef & Sauerkraut
2 lb. beef (chuck or eye of round) cut into 1 1/2-inch cubes
1 Tablespoon vegetable oil
1 cup sliced onion
1 teaspoon salt
3/4 teaspoon black pepper
3/4 teaspoon paprika
4 cups (1 lb) sauerkraut (drained)
1 cup chopped canned or fresh tomatoes
1 bay leaf
In a large saucepan or Dutch oven, heat oil and brown meat and onions.
Sprinkle with salt, pepper and paprika. Cover and simmer 30 minutes, watching carefully and adding a little water if necessary, to keep from burning. Mix in sauerkraut. Cook 10 minutes. Add tomatoes and bay leaf. Cover and simmer
1 1/4 hours longer or until meat is tender. Discard bay leaf.
Makes: 4 to 6 servings