The Best of Slovak-World

One of my favorite recipes of Granny (Marian V BAKALAR Wagner). She was an excellent cook -- almost as good as her mother Margaret (BAKALAR) BAKALAR!

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

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 kraut and meat mixture over whole dough; season 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.

Michelle Wagner Pearson

COPYRIGHT: Any copyright of recipes may belong to the poster of the recipe who may be reached via the email link at the bottom of the individual recipe page.

Due care and caution has been used in the posting of these recipes but errors may occur. Please report any problems to recipe@iarelative.com and/or to the Slovak-World mailing list.