AuthorRetroRuth
From Newspaper Clipping, 1986
[cooked-sharing]
2 pounds beef shank
2 tbsp cooking oil
3 cups water
1 8 oz. can sauerkraut
1 8 oz. can tomatoes
1 medium apple
1 green pepper
1 medium onion
1 clove garlic
4 whole cloves
1 bay leaf
2 tsp salt
1 tsp sugar
⅛ tsp pepper
Dairy sour cream to serve
1
In a skillet, brown beef in oil; drain. Transfer beef to crockery cooker. Combine water, sauerkraut, tomatoes, apple, green pepper, onion, garlic, cloves, bay leaf, salt, sugar, and pepper. Pour mixture over beef in cooker. Cover and cook on low-heat setting about 10 hours. Remove beef; skim off any fat. Remove bay leaf and cloves. Remove meat from bones; cut up meat and return to soup. Discard bones. Top with sour cream, if desired.
Makes six servings.
CategoryMain Dish, Stews and Soups
Ingredients
2 pounds beef shank
2 tbsp cooking oil
3 cups water
1 8 oz. can sauerkraut
1 8 oz. can tomatoes
1 medium apple
1 green pepper
1 medium onion
1 clove garlic
4 whole cloves
1 bay leaf
2 tsp salt
1 tsp sugar
⅛ tsp pepper
Dairy sour cream to serve