Title: Brisket of Beef with Sauerkraut and Dumplings
Categories: Penn Beef
Yield: 1 Servings
| 3 | lb | Beef brisket |
| 1 | | Onion, sliced |
| | | Salt & pepper |
| 1 1/2 | qt | Sauerkraut |
| 2 | tb | Shortening |
| | | *dumpling dough |
Melt the shortening in a large pan and brown the onion. Then add the meat
which has been well-seasoned with the salt & pepper. Add the sauerkraut and
cover with boiling water. Cook slowly for 2 hours or until meat is tender.
Make recipe of Dumplings #1. Cut the dough in squares and place on top of
meat and sauerkraut. Cover the pan tightly and cook for 25 minutes. Serve
immediately. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes,
Culinary Arts Press, 1936.