2-3 lb. stew beef, flanken or ground meat (made into mini meatballs)
1 lg. jar fresh sauerkraut
1 (16 oz.) can tomato sauce
1/2 tsp. freshly ground black pepper
1 tbsp. caraway seeds, optional
Lemon juice or sugar to taste for adjustment of seasonings

Combine all ingredients and cook slowly in a covered Dutch oven on top of the stove or in a 350 degree oven for 2-4 hours (depending on the meat used). Adjust to taste by adding a little sugar or lemon juice. Hint: Make a day ahead so that you can skim the fat.