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Polish - Sauerkraut & Mushroom Casserole

2 lbs drained sauerkraut
1 cup white dry wine or sake
2 tablespoons butter
2 tablespoons 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

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.

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