Beef and Sauerkraut Dinner

Photo: psfreeman

One-dish meal. From Marilyn Dietz: White, South Dakota. Recipe published in Country Woman September/October 1995.

Yield: 8 servings
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  • 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


  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.

September 2011

This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.

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