Sauerkraut - Different but Delicious

• 32 ounces sauerkraut (preferably with caraway seeds)
• 1 lb hamburger
• 1 onion, chopped
• 1 (4 ounce) can mushrooms
• 1 (6 ounce) canmushroom steak sauce (see above)
• 6 fluid ounces water (1 steak sauce can)
• 2 beef bouillon cubes

1. Drain sauerkraut in colander but SAVE THE JUICE!
2. Rinse sauerkraut with cold water then squeeze the water out with your hands, set aside.
3. Fry the hamburger, break it up and brown it lightly with the onion and mushrooms.
4. Make sure to drain the grease.
5. When meat is browned and the onion is soft, add the steak sauce and 1 full can of water.
6. Add the beef boullion cubes and boil for 5 minutes.
7. Make sure the boullion cubes are completely dissolved.
8. Put sauerkraut and meat mixture together in a casserole dish.
9. Mix well.
10. Bake uncovered at 350 for 1 to 1.5 hours.
11. After 45 minutes add some of the sauerkraut juice (I usually use about 1/2 cup) to keep it juicy and make it tangy.

sauerkraut, hamburger, onion, mushrooms, fluid ounces water

Taken from www.food.com/recipe/sauerkraut-different-but-delicious-405592 (may not work)