Beef and Sauerkraut Dinner
Country Woman
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
SERVINGS: 6-8
CATEGORY: Main Dish
METHOD: Stovetop - One-Dish
TIME: 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 vegetable 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.