| Ingredient | ULF # | Portion |
|---|---|---|
| Rancher’s Legacy Stew Meat | 518531 | 5 lb. |
| Major Beef Gravy Mix | 294336 | 3 gal. |
| German Beer | 2 bottles | |
| Musselman’s Apple Cider Vinegar | 457657 | 1 cup |
| ProAct Carrots | 127118 | 5 lb. |
| Capital City Yellow Onions | 138750 | 5 lb. |
| Basciani Mushrooms | 129008 | 2 lb. |
| Baron Spices Caraway Seed | 290812 | 2 Tbsp. |
| N/D Highland Dill | 133516 | 2 Tbsp. |
| McCain Redskin Mashed Potatoes | 701954 | 5 lb. |
| GLK Sauerkraut | 283185 | 1 lb. |
| Franklin Street 3/4" Marble Rye Bread | 717820 | 2 sli. |
Per manufacturer’s directions, make the beef gravy and set it aside. In a large stockpot, brown the stew meat. Then add carrots and onions. Cook until onion becomes translucent. Add beer and reduce by half. Add mushrooms, caraway seed, dill, and apple cider vinegar. Cook until mushrooms become tender. Add brown gravy and bring to a simmer. Cook until beef is tender. Heat the potatoes and combine with sauerkraut. Serve with slices of toasted rye bread.
