Beer Kraut Heroes
|Egg||1 , beaten|
|Beer||12 Ounce (1.5 Cup)|
|Fine dry bread crumbs||1⁄4 Cup (4 tbs)|
|Ground beef||1 Pound|
|Cooking oil||2 Tablespoon|
|Thinly sliced onion||1 Cup (16 tbs)|
|Snipped parsley||2 Tablespoon|
|Instant beef bouillon granules||1 Teaspoon|
|Dried thyme||1⁄8 Teaspoon, crushed|
|Bay leaf||1 Small|
In bowl combine egg and 1/4 cup of the beer; stir in bread crumbs, 3/4 teaspoon salt, and dash pepper.
Add ground beef; mix well.
Shape into 1 1/4-inch meatballs.
In a heavy skillet brown the meatballs in hot oil; drain off fat.
Stir in onion, parsley, beef bouillon granules, thyme, bay leaf, and the remaining beer.
Bring to boiling; reduce heat.
Cover and simmer about 20 minutes.
Remove meatballs from skillet; cover and keep warm.
Discard bay leaf.
Drain sauerkraut; rinse if milder flavor is desired.
Stir kraut into onion mixture.
Bring to boiling.
Combine cornstarch and 2 tablespoons cold water; stir into sauerkraut mixture.
Cook and stir till thickened and bubbly.
Split and toast rolls.
Place sauerkraut mixture on roll bottoms; top with warm meatballs and roll tops.