Polish Sauerkraut & Mushroom Casserole
Ingredients
- 2 pound drained sauerkraut
- 1 cup white dry wine or sake
- 2 tablespoon butter
- 2 tablespoon Maggi seasoning
- 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
Instructions
In a large pan, melt butter and sautee 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.