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Beef and Sauerkraut Dinner Recipe

Photo by: Taste of Home

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Meet the Cook: I've been making this one-dish meal for more than 30 years. The original recipe called for a single can of sauerkraut - but that wasn't enough for us! My husband (we have a grown son) us pastor to two small-town congregations. Among other occasions, I enjoy preparing this for church potlucks. -Marilyn Dietz, White, South Dakota

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6-8 Servings
Prep: 20 min. Cook: 15 min.

Ingredients

1-1/2 pounds ground beef
1 egg, lightly beaten
1-1/2 cups soft rye bread crumbs
1/3 cup milk
1/4 cup chopped onion
1 tablespoon cider vinegar
1-1/2 teaspoons caraway seeds
1 teaspoon salt
1 tablespoon canola oil
2 cans (15 ounces each) sliced potatoes, drained
2 cans (14 ounces each) sauerkraut, undrained
2 tablespoons minced fresh parsley
1/4 cup each mayonnaise and horseradish, optional

Directions

In a bowl, combine beef, egg, crumbs, milk, onion, vinegar, caraway and salt; mix well. Shape into 1-1/2-in. balls. In a Dutch oven over medium heat, brown meatballs in oil; drain. Add the potatoes and sauerkraut and mix well. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until heated through. Sprinkle with parsley. If sauce is desired, combine mayonnaise and horseradish; serve on the side. Yield: 6-8 servings.

Nutrition Facts: 1 serving (1 each) equals 250 calories, 14 g fat (5 g saturated fat), 84 mg cholesterol, 850 mg sodium, 12 g carbohydrate, 3 g fiber, 20 g protein.

Beef and Sauerkraut Dinner published in Country Woman September/October 1995, p31