Hungarian Stuffed Peppers

by Irene Segletes

4 large green peppers
1/2 lb. ground beef rounded
2 1/2 c. tomatoes (1 no.2 can)
2 c. sauerkraut (15 oz. can)
1/4 c. white rice
1 Tb. flour
1 Tb. butter
2 Tb. chopped onion
1 bay leaf
1 tsp. salt
1/4 tsp. pepper

1) Cut stems off peppers & scrape out seeds. Soak peppers in boiling water 5 min.; drain.
2) Brown the flour lightly in saucepan on low heat for 5 min. Add butter and brown together. Stir
in tomatoes & add 3 qts. boiling water, sauerkraut, bay leaf, 1/2 tsp. salt, & 1/8 tsp. pepper.
3) Combine beef, rice onion, 1/2 tsp. salt, 1/8 tsp. pepper. Mix together with a little water.
4) Fill peppers with meat mixture and place stuffed peppers in the sauce, covering them.
5) Cover sauce pan and cook slowly for about 2 hours.