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    You are in: Home / Recipes / Pennsylvania Dutch Brisket With Sauerkraut and Dumplings Recipe
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    Pennsylvania Dutch Brisket With Sauerkraut and Dumplings

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 15 mins

    15 mins

    2 hrs

    Molly53's Note:

    A hearty, rib-sticking meal, this is a terrific way to cook any tough cut of meat. From the Pennsylvania Dutch chapter of the United States Regional Cookbook, Culinalry Arts Institute of Chicago, 1947.

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    Ingredients:

    Servings:

    Units: US | Metric

    Dumplings

    Directions:

    1. 1
      Melt fat in a large pan and brown onion; reduce heat.
    2. 2
      Season meat with salt and pepper; add to pan.
    3. 3
      Add sauerkraut and cover with boiling water.
    4. 4
      Cook slowly for 2 hours or until meat is tender.
    5. 5
      Make dumplings; sift flour baking powder and salt together.
    6. 6
      Beat egg, add milk and stir into dry ingredients.
    7. 7
      Drop by spoonfuls into the hot sauerkraut and cover the pot tightly.
    8. 8
      Cook for 15 minutes without lifting the cover.

    Ratings & Reviews:

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    Nutritional Facts for Pennsylvania Dutch Brisket With Sauerkraut and Dumplings

    Serving Size: 1 (361 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 963.6
     
    Calories from Fat 599
    62%
    Total Fat 66.6 g
    102%
    Saturated Fat 27.7 g
    138%
    Cholesterol 215.2 mg
    71%
    Sodium 1514.5 mg
    63%
    Total Carbohydrate 42.4 g
    14%
    Dietary Fiber 5.0 g
    20%
    Sugars 3.7 g
    15%
    Protein 46.3 g
    92%

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