Polish Sauerkraut and Mushroom Casserole

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In a large pan, melt butter and sautée onion. When onions begin to carmelize (start to turn brown), add sugar, wine, and 1 tablespoon maggi seasoning. Mix until well blended. Add in drained saurkraut. Simmer over medium-low heat for 20 minutes stirring every few minutes.

Add chopped bacon and can of mushrooms. If you like mushrooms, use as large of a can as you'd like. You can also substitute dried mushrooms which have been re-hydrated. Add remaining maggi seasoning. Salt and pepper to taste. Sprinkle flour into sauerkraut until it is the consistency of potato salad dressing. Taste. Add salt/pepper or maggi seasoning.

You may also substitute cooked kielbasa for bacon.

Side dish serves 6-8 people.

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