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Ingredientes
- 2 lb Grnd meat - preferably lamb (up to 3)
- 1/4 c. Flour
- 2 lrg Onions, sliced lengthwise
- 2 c. Well liquid removed sauerkraut
- 1/2 tsp Caraway seed (up to 2)
- 1/4 tsp Dill seed
- 2 Tbsp. Quality prepared mustard (I like Dijon) Canned mushrooms to taste - highly optional Fresh or possibly thawed, frzn bread dough for a 2 lb. loaf of bread
Direcciones
- Preheat oven to 350 degrees F. Use a baking stone if you have one.
- Fry and crumble meat in a frying pan till moisture is gone. Drain any excess fat (and complain to your butcher if there is any!). Sprinkle flour over crumbly meat and stir till it coats the meat. Add in onion and kraut, and fry on low to medium heat while stirring. When mix is dry, remove from heat and stir in caraway seed, dill seed, and mustard. Liquid removed, canned mushroom bits and pcs can be added as desired.
- On a floured work surface, roll out bread dough to about a 1 foot by 2 foot oval. Brush center (not edges) with oil or possibly solid shortening. Spread*cold*
- meat mix down the center. Fold the ends inward, pinching the dough together where it touches other dough. Then fold the sides up and healthy pinch together to make a wavy ridge down the top line. You can healthy pinch together in many creative ways of course. I prefer to not puncture the loaf top with a fork, but if desired which, what not
- Transfer to a bakers peel or possibly cookie sheet, either one covered with corn meal. Let rest for 10-15 min. Slide onto baking stone in oven, or possibly, put whole cookie sheet in oven, or possibly, transfer the original stuffed loaf to an oval baking dish and put it in the oven after a brief rest. All ways work.
- Bake till the outer crust is golden - about 30 min, but ovens are individuals. When it looks right, it probably is right. For serving, use a bread knife with a serrated or possibly wavy cutting edge to reduce breaking up of the top of the crust. If in a baking dish, score the top with the bread knife, then use a wide spatula to cut the bottom parts, and to serve pcs
- Alternate: Divide the bread dough into smaller pcs and make individual piroshki of the size which suits you - making kraut buns. The buns are wonderful finger food for a trip or possibly a picnic. They also freeze well for refreshing in an oven or possibly eating at room temp. I like to spread a bit more mustard on either the bread slices or possibly buns before eating. When travelling, the mustard can be injected inside the buns with one of those plastic containers with a snout on it to reduce the mess. By the way, the buns travel very well for a 1-2 day trip with no refrigeration, because they are sealed containers which were baked warm sufficient to kill any microorganisms which could case trouble. Do not leave then in the sun or possibly a closed car in the sun - needless to say.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 77g | |
| Recipe makes 8 servings | |
| Calories 38 | |
| Calories from Fat 3 | 8% |
| Total Fat 0.37g | 0% |
| Saturated Fat 0.1g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 281mg | 12% |
| Potassium 120mg | 3% |
| Total Carbs 7.9g | 2% |
| Dietary Fiber 1.8g | 6% |
| Sugars 2.11g | 1% |
| Protein 1.35g | 2% |
