Shaker Gourmet: Polish Kielbasa and Sauerkraut

Our recipe this week comes from Shaker Alex, who notes that this is: "easy enough to do on a weeknight, and if you're having some friends over for a nothing-fancy kinda meal, it's easy and delicious."
Polish Kielbasa and Sauerkraut

2 tablespoons canola or other light oil
1 package kielbasa, sliced 1/2 inch thick
1 large yellow onion, diced
1 medium tomato, chopped
2 lbs sauerkraut, drained
1 cup dry white wine
1/2 cup beef broth
1/8 teaspoon black pepper
2 tablespoons all-purpose flour
pinch of sugar (optional)

1. Heat a large dutch over high heat. When hot, add the oil and the sliced kielbasa. Brown the kielbasa, then use a slotted spoon to remove the kielbasa to a bowl and set aside.

2. Add the onion and reduce heat to medium high. Cook the onions until soft, about 5 minutes. Add the tomato, and turn heat back to high until the tomatoes start bubbling, then return heat to medium high. Cook 3 minutes more, scraping up the browned bits from the bottom of the pan, until the tomato has released its liquid into the pan and begun to break down.

3. Add the sauerkraut, wine, broth, pepper and sugar if using, and mix well. Bring to a simmer.

4. Sprinkle flour over the top of the sauerkraut mixture, then mix in. Add the kielbasa, and mix in again. Once it returns to a simmer, reduce heat to low, and simmer covered for 30 minutes, stirring occasionally.
Alex recommends serving with mashed potatoes--and so do I!

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