Beef and Sauerkraut Dinner Recipe

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Beef and Sauerkraut Dinner Recipe
Beef and Sauerkraut Dinner Recipe photo by Taste of Home
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Beef and Sauerkraut Dinner Recipe

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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
MAKES:
6-8 servings
TOTAL TIME:
Prep: 20 min. Cook: 15 min.
MAKES:
6-8 servings
TOTAL 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.
Originally published as Beef and Sauerkraut Dinner in Country Woman September/October 1995, p31

Nutritional Facts

1 each: 250 calories, 14g fat (5g saturated fat), 84mg cholesterol, 850mg sodium, 12g carbohydrate (2g sugars, 3g fiber), 20g protein.

  • 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
  1. 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.
Originally published as Beef and Sauerkraut Dinner in Country Woman September/October 1995, p31

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MY REVIEW
linsvin User ID: 1584655 10492
Reviewed Jan. 26, 2012

"We love sauerkraut and the marriage with meatballs made it amazing! Hearty home cooking at its best. Try the dipping sauce with the meatballs!"

MY REVIEW
sylvia_moss User ID: 4270982 11573
Reviewed Dec. 20, 2010

"I personally liked this recipe but I could not get my husband or kids to eat it. You have to really like sauerkraut if you are going to make it."

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