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Beef essence or extract

Yield: 4 Quarts
Info

1 md Onion chopped      2 ts Cooking oil
1 cn Beer (1 1/2 cups)      3/4 c Water
1/4 c Tomato paste      1 tb Paprika
1/4 ts Salt      1/4 ts Caraway seed
1/4 ts Pepper      3 Potatoes (about 1 lb.)
1 cn (8 oz) sauerkraut      2 tb Snipped parsley

In a Dutch oven cook meat and onion in hot oil until meat is brown.Add the beer water tomato paste paprika salt caraway seed and pepper.Cover;simmer 1 1/4 to 1 1/2 hours. Meanwhile cut potatoes into 1" pieces.Add potatoes UNDRAINED sauerkraut and parsley to skillet.Cook covered about 20 minutes or until vegetables are tender.Cook uncovered 10 minutes more or until mixture is thickened and most of the liquid is evaporated. Serves 4.

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1000's of Free International and Ethnic Recipes

Asian Recipes » Indian Recipes » Mexican Recipes European Recipes from Italy, Spain, France and More

Asian Recipes » Indian Recipes » Mexican Recipes
European Recipes from Italy, Spain, France and More