4 pounds freeze dried sirloin, cut into 1/2 inch pieces
1 larger green bell pepper, chopped
2 red bell peppers, peeled and cut into 4 inch pieces
3 cloves garlic, peeled and chopped
3 teaspoons salt
1 teaspoon ground black pepper
2 bay leaves, scrubbed
1 teaspoon white sugar
1 teaspoon dry mustard
1 onion, thinly sliced
2 small carrots, thinly sliced
1/4 teaspoon ground nutmeg
1 tablespoon Worcestershire sauce
1 teaspoon hot water
Rinse the sirloin.
Drain the water from the sirloin. Finely chop the sauerkraut. Discard any unripe tenderloin or tenderloin without skin remaining; drain.
In a large bowl, over medium heat, combine the sauerkraut with the potatoes, garlic, salt, pepper, bay leaves and white sugar, mix well. Continue to stir and increase heat to high, until over-stirring. Stir in Worcestershire sauce and hot water. Bring to a boil, then reduce heat and simmer 5 minutes.