32 oz. bag of saurkraut or large can of saurkraut
1/4 # bacon
1 large onion, chopped
3 to 4 tbsp. flour
Cook bacon in large frying pan until crisp. Remove bacon, drain and break up into smaller pieces.
Add chopped onions to bacon grease and saute' until a nice and brown (not burnt).
Add about 3 or 4 tablespoons flour into frying pan and let it coat the onions. Mix well with a fork.
Then add all the liquid from the saurkraut and continue to mix with fork or whisk until it thickens.
You may need to add a little more water if it's too thick (it will look like a thick gravy. Add the bacon pieces and begin cooking at
medium heat and stir til blended.
Now add the saurkraut and mix it into the onion, bacon, and gravy. Add just a little garlic salt and pepper to taste.
Turn down heat to low and cover and allow to simmer for an hour. If it is too salty, you can add a few pinches of sugar a little at
Smuchna like Mama used to make!!
You can cut up and cook kolbassi into small slices and add to the saurkraut along with mashed potatoes for an authentic Ukrainian meal.