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
- lean ground beef: 3 pound
- sauerkraut with caraway seed: 1 jar (32 ounce jar)
- boiling chicken broth: 2 cans (15 ounce cans)
- green bell pepper: 1 piece (diced)
- stalks celery: 2 piece (chopped)
- onion: 1 piece (diced)
- pinch salt and pepper: 1 piece (to taste)
Metric Conversion
Stages of cooking
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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.
