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German Skillet

 German Skillet
Sauerkraut lovers enjoy hearty helpings of this dish. I've been preparing this recipe for more than 20 years...we have yet to tire of it!—Peggy Heitzman, Geneseo, Illinois
8 ServingsPrep: 10 min. Cook: 55 min.


  • 3 tablespoons butter or margarine
  • 1 can (27 ounces) sauerkraut, rinsed and drained
  • 2/3 cup uncooked long grain rice
  • 1 large onion, diced
  • 2 pounds ground beef
    With Johnsonville Italian Sausage.

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  • 1-1/2 teaspoons salt
  • Pepper to taste
  • 2 cups water
  • 1 can (8 ounces) tomato sauce


  • In a skillet, melt butter. Layer with sauerkraut, rice, onion and
  • beef. Sprinkle with salt and pepper. In a bowl, combine water and
  • tomato sauce; mix well. Pour over beef mixture. Bring to a boil.
  • Reduce heat; cover and simmer for 50 minutes or until meat is no
  • longer pink and rice is tender (do not stir). Yield: 8 servings.
Caraway and apples are natural companions to sauerkraut. So serve German Skillet with caraway rye bread and fresh apple slices.
Nutritional Facts: 1 serving (1 slice) equals 295 calories, 13 g fat (6 g saturated fat), 67 mg cholesterol, 1,323 mg sodium, 19 g carbohydrate, 3 g fiber, 24 g protein.