Beef and Sauerkraut Dinner |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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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 Ingredients:
1-1/2 pounds ground turkey or 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 canola 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:
1. In a bowl, combine beef, egg, crumbs, milk, onion, vinegar, caraway and salt; mix well. Shape into 1-1/2-in. balls.
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.
3. If sauce is desired, combine mayonnaise and horseradish; serve on the side. Yield: 6-8 servings.
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