Post by MarieAlice on Apr 18, 2003 3:55:42 GMT -6
Beef and Sauerkraut Dinner
1 1/2 pounds ground beef1 egg, lightly beaten
1 1'2 cups soft rye bread crumbs
1/3 cup milk
1/4 cup chopped onion
1 TBS cider vinegar
1 1'2 tsp caraway seed
1 tsp salt
1 TBS cooking oil
2 cans ( 15 oz each) sliced potatoes, drained
2 cans (14 oz each) sauerkraut, undrained
2 TBS minced fresh parsley
1/4 cup each mayonnaise and horseradish (optional)
In bowl, combine beef, egg, crumbs, milk, onion, vinegar, caraway and salt. Mix well. Shape into 1 1/2 inch 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 to 20 minutes or until heated through. Sprinkle with parsley. If sauce is desiered, combine horseradish and mayonnaise and serve on the side. Serves 6 to 8.
1 1/2 pounds ground beef1 egg, lightly beaten
1 1'2 cups soft rye bread crumbs
1/3 cup milk
1/4 cup chopped onion
1 TBS cider vinegar
1 1'2 tsp caraway seed
1 tsp salt
1 TBS cooking oil
2 cans ( 15 oz each) sliced potatoes, drained
2 cans (14 oz each) sauerkraut, undrained
2 TBS minced fresh parsley
1/4 cup each mayonnaise and horseradish (optional)
In bowl, combine beef, egg, crumbs, milk, onion, vinegar, caraway and salt. Mix well. Shape into 1 1/2 inch 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 to 20 minutes or until heated through. Sprinkle with parsley. If sauce is desiered, combine horseradish and mayonnaise and serve on the side. Serves 6 to 8.