Beef And Sauerkraut Dinner

• 1-1/2 pounds ground beef
• 1 egg, lightly beaten
• 1-1/2 cups soft rye bread crumbs
• 1/3 cup milk
• 1/4 cup chopped onion
• 1 tablespoon cider vinegar
• 1-1/2 teaspoons caraway seeds
• 1 teaspoon salt
• 1 tablespoon canola oil
• 2 cans (15 ounces each) sliced potatoes, drained
• 2 cans (14 ounces each) sauerkraut, undrained
• 2 tablespoons minced fresh parsley
• 1/4 cup each mayonnaise and horseradish, optional

1. In a bowl, combine beef, egg, crumbs, milk, onion, vinegar, caraway and salt; mix well. Shape into 1-1/2-in. balls.
2. In a Dutch oven over medium heat, brown meatballs in oil; drain. Add the potatoes and sauerkraut and mix well. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until heated through. Sprinkle with parsley.
3. If sauce is desired, combine mayonnaise and horseradish; serve on the side.

ground beef, egg, soft rye bread crumbs, milk, onion, cider vinegar, caraway seeds, salt, canola oil, potatoes, sauerkraut, parsley, mayonnaise

Taken from www.tasteofhome.com/recipes/beef-and-sauerkraut-dinner/ (may not work)