Beer Kraut Heroes Recipe
Ingredients
| 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 |
Nutrition Facts
Serving size
Calories 354 Calories from Fat 235
% Daily Value*
Total Fat 26 g40.3%
Saturated Fat 8.4 g42%
Trans Fat 0 g
Cholesterol 88.6 mg29.5%
Sodium 786.4 mg32.8%
Total Carbohydrates 13 g4.2%
Dietary Fiber 3 g12%
Sugars 2.8 g
Protein 16 g31.1%
Vitamin A 9.8% Vitamin C 33.1%
Calcium 5% Iron 14.7%
*Based on a 2000 Calorie diet
Directions
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.
Chef
