Sauerkraut - Different but Delicious

This is THE BEST sauerkraut recipe. There is nothing else out there like it (at least I have not found anything comparable yet). This is meant to be a stand-alone side dish. So, you can pair it with whatever you like (not just kielbasa). My grandma was Polish but I have no idea if this is traditional or just something she made up. She has been gone for a long while so I am unable to ask her. The one ingredient that seems to be the key is the North American Steak Sauce with Mushrooms. I can't seem to find that brand anymore but I did find a canned mushroom steak sauce in the store by the canned mushrooms or gravy (Dawn Fresh by Giorgio). You could also use a mushroom gravy (or cream of mushroom soup) with a bit of steak sauce added in.

• Ready In: 1 hr 20 mins
• Serves: 6-8

Ingredients

• 32  ounces sauerkraut (preferably with caraway seeds)
• 1  lb hamburger
• 1  onion, chopped
• 1 (4 ounce) can mushrooms
• 1 (6 ounce) can  mushroom  steak sauce (see above)
• 6  fluid ounces water (1 steak sauce can)
• 2  beef bouillon cubes

Directions

1. Drain sauerkraut in colander but SAVE THE JUICE!
2. Rinse sauerkraut with cold water then squeeze the water out with your hands, set aside.
3. Fry the hamburger, break it up and brown it lightly with the onion and mushrooms. Make sure to drain the grease.
4. When meat is browned and the onion is soft, add the steak sauce and 1 full can of water.
5. Add the beef boullion cubes and boil for 5 minutes. Make sure the boullion cubes are completely dissolved.
6. Put sauerkraut and meat mixture together in a casserole dish. Mix well.
7. Bake uncovered at 350 for 1 to 1.5 hours. After 45 minutes add some of the sauerkraut juice (I usually use about 1/2 cup) to keep it juicy and make it tangy.