6 pork blade steaks, cut 1/2 to 3/4 inch thick
1 tbsp. shortening
1 c. chopped onion
1 c. coarsely chopped unpared raw apple
1 can (27 oz.) sauerkraut, drained
1/4 c. dry white wine
1/4 c. water
2 tbsp. brown sugar, packed
1 tbsp. Dijon-style mustard
1 tsp. caraway seed
1/2 tsp. salt
1 1/2 c. applesauce, optional

Brown steaks in shortening on both sides in large skillet. Remove steaks from skillet. Add onion and apple to pan drippings; heat. Stir in sauerkraut, wine, water, brown sugar, mustard and caraway seed.

Arrange steaks on top. Sprinkle with salt. Cover; cook over low heat 30 minutes or until steaks are almost tender. Spoon applesauce, if desired, on steaks. Cover and cook 5 minutes or until applesauce is heated through and steaks are tender. Makes 6 servings.