| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
German |
|
1 |
Servings |
INGREDIENTS
| 2 |
lb |
Lean ground beef (NOTE: I use 1.5 pounds ground round and .5 pound ground pork) |
| 2 |
c |
Caraway rye bread (about 4 slices), torn into small pieces |
| 1 |
cn |
(8 oz) sauerkraut, liquid reserved (get a good brand, or better, a jar or bag from the dairy case!) |
| 1/2 |
c |
Minced onion |
| 2 |
|
Eggs |
| 2 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
INSTRUCTIONS
Mix beef and bread. Add onion, eggs, sauerkraut, salt and pepper, and mix
well. Add enough water to reserved sauerkraut liquid to make 1/2 cup and
mix in with rest of ingredients. For best results, handle as gently and as
little as possible.
Put meat into a 9x5 inch loaf pan, smoothing top to flatten.
I like to liberally sprinkle the top with Paul Prudhomme's Magic
Brightening for beef before putting into oven. Paprika, or plain pepper
would be good, too.
It makes the "crust" on top good! :)
Bake in 350 degree F. oven for 1.5 hours.
Let set for 10 minutes before slicing to serve.
ps don't be afraid to put in a bit of garlic, some tobasco, or whatever you
think
might go good...but start subtle so you don't overwhelm the simple taste.
It doesn't matter if you hate sauerkraut, you can still like this! :)
Posted to EAT-L Digest 08 Jan 97
From: Elizabeth Stevens <cccamper@MIZZOU1.MISSOURI.EDU>
Date: Thu, 9 Jan 1997 18:17:19 -0500
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