Hamburger Kraut Dish Like Mom Used to Make

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Dawgluver

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I loved when my mom made this dish growing up in ND. I got close to how Mom made it, with a few tweaks.

1 lb lean burger
1 c. chopped onion and celery with a clove or two of chopped garlic
Low Sodium V8
Sauerkraut (from a can, a bag,or homemade)
17 oz Arrabbiata sauce (a spicy spaghetti sauce I found at the grocery store. Mom used a can of tomato soup instead.)
1/2 c uncooked Minute Rice

Brown burger, cook with chopped onion and celery. Turn heat to medium. Pour in a cup or so of V8, stir in Minute Rice. Add the spaghetti sauce or tomato soup. Cover and let cook until the rice softens, stirring frequently. Stir in kraut, heat through.
I also chopped up and added some frozen Hen of the Woods mushrooms.

Freezes well.
 
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I had a friend that made a hamburger/sauerkraut eggrolls that we really liked, but I don't have a recipe for that.
My son lives in ND, but we're talking different generations.
Her recipe is similar to yours, a little. Was it served with sour cream?
 
I had a friend that made a hamburger/sauerkraut eggrolls that we really liked, but I don't have a recipe for that.
My son lives in ND, but we're talking different generations.
Her recipe is similar to yours, a little. Was it served with sour cream?
No sour cream, but that sounds good, as do the eggrolls and Paula's recipe! Thanks, blissful!
 
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I like most things with sauerkraut. In fact, I cannot think of anything with sauerkraut that I do not enjoy. A friend from long ago would make a sauerkraut soup. It was amazing. Sadly, she is no longer around and I never got the recipe...it was beefy, savory, warm,....just great.
 

  • 1 pound ground beef
  • 1 can (27 ounces) sauerkraut, rinsed and well drained
  • 1/2 cup uncooked instant rice
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 1 soup can water
  • 2 tablespoons onion soup mix
  • 1 can (4 ounces) mushroom stems and pieces, drained, optional
 
My first wife's mother used to pour Campbell's tomato soup, right out of the can, over noodles and call it spaghetti.:yuk:
So did my mom, in the early years! She added homemade meatballs. Ethnic cooking wasn't really a thing back then in the 40's and 50's. You only experienced those things if you went to someone's home.

My first only remembered "ethnic" meal was going with my brother to his friends house and we had cabbage rolls. I couldn't finish my serving. His mom tried to tell me it was OK if I didn't like them. Thing was I did, it was strange and weird to me but I liked them. Still do but can't make them for the life of me and just don't try anymore.
 

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