Description
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 (32 ounce) jar sauerkraut with caraway seed
- 2 (15 ounce) cans boiling chicken broth
- 1 green bell pepper, seeded and diced
- 2 stalks celery, chopped
- 1 large onion, diced
- 1 pinch salt and pepper to taste
Instructions
- 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.
Prep Time: 20 mins
Cook Time: 1 hr
Total Time: 1 hr 20 mins
Servings: 20