Beef and Sauerkraut Dinner |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 8 |
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Ingredients:
1 1/2 pound(s) ground beef |
1 egg, lightly beaten |
1 1/2 cup(s) soft rye bread crumbs |
1/3 cup(s) milk |
1/4 cup(s) chopped onion |
1 tablespoon(s) cider vingar |
1 1/2 teaspoon(s) caraway seeds |
1 teaspoon(s) salt |
1 tablespoon(s) canola oil |
2 15-ounce can(s) sliced potatoes, drained |
2 14-ounce can(s) sauerkraut, undrained |
2 tablespoon(s) minced fresh parsley |
1/4 cup(s) 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. 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.
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