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Beer Kraut Heroes

Meat.World's picture
  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
  Sauerkraut 16 Ounce
  Cornstarch 1 Tablespoon

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.

Recipe Summary

Main Dish

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