Sauerkraut Beef Buns
Total TimePrep: 40 min. + rising Bake: 15 min.
My mom always made these when I was little but not too often because she made it seem like it was difficult. Now I make them much more often. I make sure not to drain the sauerkraut and add a little corn starch to thicken the mixture so it doesn't fall out on the first bite. I also add chopped green pepper and a pinch of sugar. Yum yum!
the 1 tsp of salt and pepper is for the whole recipe ,not in each bun.
This is like my recipe, but I use salt and pepper(1tsp of each)and 1 Tbsp of shredded mozerella cheese on top of the filling in each bun.They are awesome!
I JUST MADE THESE AND I LIKE THE IDEA OF THEM BECAUSE I LOVE SAUERKRAUT BUT THEY ARE A LITTLE DRY. THEY NEED SOMETHING IN THEM TO GIVE THEM A LITTLE MOISTURE. I THOUGHT MAYBE A LITTLE SLICE OF CHEESE IN EACH ONE.I USED THE 40 MINUTE HAMBURGER BUN RECIPE FOR THE BREAD. THEY BROWNED BEAUTIFULLY. THEY ARE VERY TIME CONSUMING TO MAKE. I ONLY GOT 26 BUNS OUT OF IT. I PROBABLY PUT A LITTLE MORE THAN A TABLESPOON ON EACH ONE. I HAD JUST A SPOONFUL LEFT OVER. I WILL MAKE THEM AGAIN AND ADD SOME CHEESE. I THINK IT WOULD MAKE THEM EASIER TO PINCH THE BUN TOGETHER TOO. DONALEE2
We really loved this. My husband is Czech and eats sauerkraut out of the jar so i knew he would like it. We added some pepper to the mixture and then tried a Thai chili sauce for dipping. My son ate the bun straight.
I could only find a 36-ct dinner roll and I ended up with about half the beef/sauerkraut mixture leftover. These were delicious, but sort of a pain in the butt to make. Next time I'll make the way my mom always does...one long roll using a loaf of frozen bread dough.