Ingredients

• 3 pounds lean ground beef
• 1 (32 ounce) jar sauerkraut with caraway seed
• 2 (15 ounce) cans boiling chicken broth
• 1 green bell pepper, seeded and diced
• 2 stalks celery, chopped
• 1 large onion, diced
• 1 pinch salt and pepper to taste

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Instructions

1. Crumble the ground beef in a large skillet over medium-high heat. Cook and stir until no longer pink. Pour in the sauerkraut and chicken broth and add the green pepper, celery and onion. Simmer for at least 1 hour. Season with salt and pepper to taste and serve on a good hard roll or a semmel (Kaiser) roll.