Beef and Sauerkraut Dinner
TOTAL TIME: Prep: 20 min. Cook: 15 min.
YIELD: 6-8 servings.
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
Ingredients
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1-1/2 pounds ground beef
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1 egg, lightly beaten
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1-1/2 cups soft rye bread crumbs
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1/3 cup milk
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1/4 cup chopped onion
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1 tablespoon cider vinegar
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1-1/2 teaspoons caraway seeds
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1 teaspoon salt
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1 tablespoon canola oil
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2 cans (15 ounces each) sliced potatoes, drained
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2 cans (14 ounces each) sauerkraut, undrained
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2 tablespoons minced fresh parsley
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1/4 cup each mayonnaise and horseradish, optional
Directions
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1.
In a bowl, combine beef, egg, crumbs, milk, onion, vinegar, caraway and salt; mix well. Shape into 1-1/2-in. balls.
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2.
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.
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3.
If sauce is desired, combine mayonnaise and horseradish; serve on the side.
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