he ingredients in a bowl and mix with hands to combine
Drain sauerkraut (reserve juice for gravy).
Boil or microwave the potato until tender. Mash potato with the egg yolk, chives, flour and cheese. Shape tablespoons of mixture into patties. Coat in breadcrumbs.
Heat the oil in a large skillet on medium heat. Cook the dumplings until lightly browned. Drain on paper towels.
Heat the beef and vegetable soup with 2/3 cup water in a medium saucepan until hot (do not boil). Serve bowls of soup topped with potato dumplings.
BEEF AND CARROT STEW:
Toss the
Melt butter or margarine in 9 x 13 baking dish.
Alternate layers of sliced potatoes and onions.
Add can of canned beef and stock, crumpled up.
Add cream of mushroom soup and cream celery soup, mixed together.
Pour over potatoes.
Salt and pepper to taste.
Cover with aluminum foil.
Bake about 1 hour at 325\u00b0 to 350\u00b0 or until tender.
Remove foil.
Turn oven up higher and bake for another 15 to 20 minutes.
Cut stew meat into 1 1/2-inch cubes.
Brown meat in salad oil in a Dutch oven.
Add beef and bean seasoning mix, onions and water.
Bring to boil, reduce heat and simmer, covered, for 45 minutes.
Add tomatoes and zucchini, cover and simmer 15 to 30 minutes.
Boil beef and pork neckbones in a large pot until tender or meat falls off the bone.
Remove the bones.
Add tomatoes, frozen mixed vegetable soup mix and white potatoes.
Let cook until vegetables and potatoes are done.
Serve with cornbread or crackers.
Place the beef in a large pot
Rinse the meat under cold water and dry on paper towels.
Mix together the sauerkraut, plums, mustard, Ketjap Manis and hotsauce.
Place half the kraut mixture in the bottom of the crock pot, then put in the corned beef and top with remaining kraut mixture.
Turn crock Pot to low and cook for 7 hours,.
Slice and serve with grainy mustard and hot sauce on the side.
tick) pan, add the bacon and cook for about a minute
Brown beef shanks on all sides in mixture of heated butter and oil
Preheat the oven to 400\u00b0F. Place the potato halves on a baking tray and bake in the oven for about 40 mins until tender.
10 mins before the potato is cooked, heat the oil in a frying pan and stir-fry the onion, pepper and turkey for 3-4 mins. Add the sauerkraut and fry for another 3-4 mins until the turkey is cooked through. Season to taste with salt and freshly ground black pepper.
Serve the baked potato halves topped with the turkey and sauerkraut mixture. Garnish with chopped thyme.
ak corned beef in cold water overnight in refrigerator. Drain and cover
Combine softened cream cheese and onions and add corned beef and sauerkraut. Mix well and chill. Shape into 1 inch balls - roll in flour, then milk, then the corn flake crumbs. Deep fat fry for 1 minute or until golden brown.
Place beef cubes, onion, diced potatoes, sliced carrots, sauerkraut and diced tomatoes in the slowcooker; mix around.
Pour all remaining ingredients over top.
Cover slowcooker and cook on low for about 7 hours.
Remove bay leaf, stir well and then serve.
Brown ground beef.
Pour off excess oil.
Drain sauerkraut. In casserole dish, put ground beef, sauerkraut and stewed tomatoes.
Mix well.
Put bread crumbs over top.
Bake 30 minutes at 350\u00b0.
In a large bowl, mix ingredients in order given.
Lightly grease 3- 1 1/2 quart casserole dishes or 1-9x13 pan.
Divide bean and sauerkraut mixture evenly between the baking dishes and cover with foil or lids.
Bake for 2 hours at 350\u00b0F Adding a little water when beans seem a little dry.
Serve as a side for meat patties or along side of baked macaroni and cheese. Might also be good over toast or rice.
Cook meat, waterless, in heavy Dutch oven or in electric skillet on low until very tender.
Remove meat to plate.
Scrape brown drippings loose.
Add water, bouillon or broth and sauerkraut.
Cover and continue cooking.
Cut meat into bite-size pieces and add to sauerkraut with brown sugar and onion.
Cook 1 hour.
If necessary, add additional water/bouillon or broth.
Last 25 minutes add noodles.
Stir occasionally until noodles are tender.
Can be made with Polish or any sausage.
Chop onions and parsley fine.
Break corned beef into small chunks.
Add these to shortening.
Cook until onions are almost tender.
Stir in flour.
Add milk slowly.
Cook, stirring constantly, until mixture thickens.
Add drained sauerkraut and mustard.
Cool.
Shape mixture into small cocktail size balls.
Use enough additional flour to coat the balls.
Dip into beaten egg. Coat finally with crumbs.
Bake at 375\u00b0 for 20 to 30 minutes or fry until crisp and brown.
Soak the head of cabbage for 10 minutes in boiling water. Drain and carefully separate leaves removing all hard core.
Mix together the ground beef and pork with egg, spices and chopped onion, bread crumbs and diced bacon.
Divide the mixture onto the cabbage leaves.
Roll and secure with toothpicks.
Arrange sauerkraut over bottom of pan.
Lay cabbage rolls on top. Sprinkle with crumbled bacon.
Pour V-8 juice over top and simmer for 1 hour.
Before serving, stir in sour cream and heat thoroughly. Serve with rye bread.