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Polish Sauerkraut and Mushroom Casserole
2 lbs. drained sauerkraut (don't use sweet kraut)
1 cup white dry wine or sake
2 tablespoons butter (don't use lite butter)
2 tablespoons Maggi seasoning (available in most stores)
1 can mushrooms, drained
1 medium onion, cubed
6 strips bacon, fried, then chopped into large pieces
1-2 tablespoons flour, sifted
salt/pepper to taste
1 tablespoon sugar
In a large pan, melt butter and sautée onion. When onions begin to carmelize (start to turn brown), add sugar, wine, and 1 tablespoon maggi seasoning. Mix until well blended. Add in drained saurkraut. Simmer over medium-low heat for 20 minutes stirring every few minutes.
Add chopped bacon and can of mushrooms. If you like mushrooms, use as large of a can as you'd like. You can also substitute dried mushrooms which have been re-hydrated. Add remaining maggi seasoning. Salt and pepper to taste. Sprinkle flour into sauerkraut until it is the consistency of potato salad dressing. Taste. Add salt/pepper or maggi seasoning.
You may also substitute cooked kielbasa for bacon.
Side dish serves 6-8 people.
This page is maintained by
Chef Frank Fileccia, CCC, CEC, GOM
(
Frank's Recipes
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Copyright
© Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.
