This is a recipe from my Husband's grandmother. Even people that aren't crazy about sauerkraut have raved about them. For a Rueben twist, serve on a good rye roll with a slice of Swiss.
Ingredients
- 3 pounds lean ground beef
- 1 jar sauerkraut with caraway seed , 32 ounce
- 2 cans boiling chicken broth , 15 ounce
- 1 green bell pepper , seeded and diced
- 2 stalks celery , chopped
- 1 large onion , diced
- 1 pinch salt and pepper to taste
Instructions
-
1
Crumble the ground beef in a large skillet over medium-high heat. Cook and stir until no longer pink. Pour in the sauerkraut and chicken broth and add the green pepper, celery and onion. Simmer for at least 1 hour. Season with salt and pepper to taste and serve on a good hard roll or a semmel (Kaiser) roll.
Nutrition Facts
Per serving
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