If you want to make something deliciously different with ground beef, this casserole with sauerkraut is worth tasting. Instead of mixing all the ingredients eventually together in the same pot, this recipe calls for preparing seasoned sauerkraut and onion to serve as the bottom layer of a separate seasoned tomato mixture with the ground beef, bacon, onion, garlic and fennel. This dish is a fantastic change when trying to think of something new to make for dinner from your ordinary fare.
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What else is important to note about this recipe is that I used just one slice of bacon to provide that pork flavor. Also, I rely solely on grass-fed ground beef from ButcherBox because I honestly only use their healthier meats, chicken and pork. Why would this quality of healthier meat matter? Besides being free of all the antibiotics, growth hormones and disgusting additives other meat headed to our food supply are fed, there is a lot less fat to worry about draining or adding to your cholesterol numbers. You can also feel good that you are serving your family maximum nutrition instead of compromised commercial meats to benefit health.
The effort required for this ground beef and sauerkraut casserole recipe is minimum. You will chop and, mince the onions and garlic before opening a few cans and frying the meats and them before adding the other specified ingredients. You also need to cook up the sauerkraut and fry it separately.
In addition to this flavorful casserole, you also may want to taste my wonderful ground beef stroganoff with dill and turmeric recipes. Please share it with your friends and family and come back to my blog for more delicious and home-tested recipes.
Ground Beef and Sauerkraut Casserole
1 slice of bacon, diced
1 pound of ground beef
3 cloves of garlic, finely minced
2 medium onions, finely chopped
1 can (28-oz.) petite diced tomatoes
1 teaspoon of salt
½ teaspoons of black pepper, divided
1 teaspoon of fennel seed
3 tablespoons of olive oil, divided
1 can (27-oz.) sauerkraut, rinsed and drained
1 tablespoon of sugar
1 teaspoon of caraway seeds
Fry the bacon in a heavy pot with one tablespoon of the olive oil and cook.
After it starts cooking, add the ground beef and continue frying until browned.
Stir in the minced garlic and one of the finely chopped onions and continue frying with the meats until gently browned.
Now pour in the tomatoes, salt, one-fourth teaspoon of the black pepper, and fennel seed.
Continue cooking for about thirty minutes or forty minutes until the onions are tender.
In the meantime, fry the rinsed, drained and cooked sauerkraut in a frying pan with the remaining two tablespoons of olive oil and other onion until gently browned.
Finish the sauerkraut by stirring in the caraway seed and sugar.
To assemble this dish, layer the sauerkraut first before topping with the ground beef and tomatoes mixture.
ENJOY!
Instead of mixing all the ingredients eventually together in the same pot, this recipe calls for preparing seasoned sauerkraut and onion to serve as the bottom layer of a separate seasoned tomato mixture with the ground beef, bacon, onion, garlic and fennel for a delicious and easy dinner.
Course:
Dinner, Entree, Main Dish
Cuisine:
American
Keyword:
30 minutes, easy main dish, grass fed ground beef, ground beef and sauerkraut casserole, ground beef and sauerkraut recipes, how to make, mouthwatering
:
-
1
slice
of bacon
diced -
1
pound
of ground beef -
3
cloves
of garlic
finely minced -
2
medium onions
finely chopped -
1
can
28-oz. petite diced tomatoes -
1
teaspoon
of salt -
½
teaspoons
of black pepper
divided -
1
teaspoon
of fennel seed -
3
tablespoons
of olive oil
divided -
1
can
27-oz. sauerkraut, rinsed and drained -
1
tablespoon
of sugar -
1
teaspoon
of caraway seeds
-
Fry the bacon in a heavy pot with one tablespoon of the olive oil and cook.
-
After it starts cooking, add the ground beef and continue frying until browned.
-
Stir in the minced garlic and one of the finely chopped onions and continue frying with the meats until gently browned.
-
Now pour in the tomatoes, salt, one-fourth teaspoon of the black pepper, and fennel seed.
-
Continue cooking for about thirty minutes or forty minutes until the onions are tender.
-
In the meantime, fry the rinsed, drained and cooked sauerkraut in a frying pan with the remaining two tablespoons of olive oil and other onion until gently browned.
-
Finish the sauerkraut by stirring in the caraway seed and sugar.
-
To assemble this dish, layer the sauerkraut first before topping with the ground beef and tomatoes mixture.
-
ENJOY!
