Ingredients2 Cans/Jars of Sauerkraut (32 oz each)
2 Big Onions - chopped
2 Tomatoes diced-or 1 cup canned stewed tomatoes-or 1/4 cup ketchup
1/4 cup pearl barley
Salt & Pepper
InstructionsDrain sauerkraut and save juice. Light rinse sauerkraut (I don't, mom does). In a large pan, sauté onions in butter. Then add sauerkraut, tomatoes, salt & pepper. Cover sauerkraut mixture with water, or broth/stock (any kind - chicken, vegetable, etc.) Sprinkle barley on top. Cover and bring to a boil, add cooked meat, cover and cook for one hour. Add sauerkraut juice if too bland.
If too "soupy" add 2 Tablespoons of Zaprashka (Russian for Roux.) A roux is a mixture of equal parts of oil, butter, or fat renderings and flour. Recipe: melt butter, stir in equal amount of flour and brown. The mixture is cooked at least three to five minutes over low heat to remove the raw flavor of the flour. Slowly add a small amount of liquid from the sauerkraut. Then pour into the sauerkraut pan and blend, which thickens the gravy. The roux method is least likely to produce lumpy gravy.
From: Mom (Sonya Rulli)