| Ingredient | ULF # | Portion |
|---|---|---|
| L&C Beef Stew Meat | 502237 | 5 lb. |
| Klements Polska Kielbasa, Medium Slice | 584525 | 3 lb. |
| Taylor Shredded Green Cabbage | 143411 | 5 lb. |
| Grimmway Carrots, Medium Dice | 127100 | 3 lb. |
| Major Products Beef Base | 294308 | 8 oz. |
| French's Dijon Mustard | 274025 | 3 oz. |
| Musselman's Apple Cider Vinegar | 457657 | 3 oz. |
| Grassland Butter | 214676 | 1 lb. |
| International Foods Flour | 345010 | 2 cups |
| Baron Foods Caraway Seed | 290812 | 2 Tbsp. |
| H. Brooks Yellow Onion | 138750 | 3 lb. |
| Red Wine | 2 cups | |
| Water | 3 gal. |
Combine water and beef base in stock pot, bring to a low boil then set stock aside. In a large stock pot, melt butter, add caraway seeds, beef, and kielbasa. Cook until meat has browned, then add carrots, onions, and cabbage. Cook for 10 min. on medium heat. Add flour to the mixture and incorporate well. Cook for 2 min. Add red wine, cook for 2-3 min. while stirring. Add beef stock and bring to a simmer and sauce has thickened. Add mustard and vinegar, take off heat and serve. Garnish with pretzel bread stick.
