Printable | Taste of Home

Beef and Sauerkraut Dinner

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

Printed from tasteofhome.com Jul 25, 2008

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Beef and Sauerkraut Dinner cont.

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.