Beef essence or extract
Yield: 4 Quarts Info
Ingredients:
- 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
Instructions:
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.
