1 lb. stew meat (London broil), cut into 1-inch squares
1 lb. kielbasa, cut into 1-inch pieces
1/4 cup olive oil
1 (32 oz.) can sauerkraut
1 (14 oz.) can whole tomatoes
2 medium carrots, pared and sliced
1 medium onion, sliced
1 (12 oz.) can prunes
1 clove garlic
1 tbsp. dark brown sugar
2 bay leaves

In a large heavy skillet or Dutch oven, brown stew meat in olive oil over medium heat. Reduce heat to low and add garlic and onion; cook until onion is clear. Add rest of ingredients. Cover and simmer 1 hour.

Serve with boiled potatoes, heavy bread and sliced cheese.

Makes 6 servings.

Submitted by: Judith Crane