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Beef and Sauerkraut Dinner
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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
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.
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Printed from tasteofhome.com Jul 25, 2008Copyright Reiman Media Group, Inc © 2008 |