2 pounds sauerkraut, rinsed and drained 1 can (28 ounce size) diced peeled tomatoes 5 cups water 1 can (6 ounce size) tomato paste 2 bay leaves 1/4 teaspoon freshly ground black pepper or more to taste 1/4 teaspoon seasoned salt or more to taste 1 1/2 pound lean beef sirloin or beef top round steak, trimmed of fat and cut into 1/2-inch cubes 2 1/2 tablespoons sugar 3 tablespoons fresh lemon juice
In a 5- or 6-quart electric slow cooker, combine sauerkraut, tomatoes with their liquid, water, tomato paste, bay leaves, pepper, seasoned salt and beef.
Cover and cook on high heat setting 3 hours. Reduce heat to low setting and continue cooking, covered, 3 1/2 hours longer, or until beef is tender.
Remove and discard bay leaves. Stir in sugar, lemon juice and more seasoned salt and pepper to taste, if needed. Serve immediately.