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    Sauerkraut Noodles


    Source of Recipe


    by Mercyteapot, from very old clipping/Johnstown Union-Tribune/Slovenia Days

    Recipe Link: http://messageboards.ivillage.com/n/mb/message.asp?webtag=iv-fdcooking&msg=10317.1

    List of Ingredients




    1 can sauerkraut, drained dry (reserve juice)
    1 lb. hamburger or ground chuck
    2 eggs
    2 cups flour
    1 tsp. salt
    2 Tbsp. water

    Recipe



    Chop kraut with a knife on cutting board. Put into a good-sized bowl. Add ground meat and mix together.

    Make noodle dough. Beat eggs until light; add salt and water. Add 1 cup flour and mix well. Add other cup flour to make a stiff dough (add more flour if needed). Cover with plastic and let rest about 15 minutes.

    Roll out dough like you would pie crust. Spread sauerkraut and meat mixture over whole dough; season to taste with pepper.

    Roll up tightly like jelly roll, cut into 1 1/2-inch slices. Lay each slice, cut edge down, in pan 2 1/2 inches deep.

    Put extra kraut juice over each roll. Lay a piece of foil over top. Bake at 350 degrees for 45 minutes or until done.

 

 

 

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