Baked Beef & Sauerkraut Casserole with Pineapple Potatoes (Print Version)
Hearty baked beef and sauerkraut casserole with a delightful sweet and savory twist from pineapple and potatoes. A comforting, flavorful meal for any night.
# Recipe Info:
Prep Time: 25 Minutes minutes
Cook Time: 50 Minutes minutes
Total Time: 75 minutes
Servings: 6 Servings
Difficulty: Intermediate
Cuisine: Eastern European
# Ingredients:
→ The Hearty Foundation
01 -
1 1/2 lbs lean ground beef (85/15)
02 -
2 lbs Russet potatoes, peeled and diced into 1/2-inch cubes
03 -
1 tbsp olive oil
→ Tangy & Sweet Core
04 -
24 oz jar or bag sauerkraut, well-drained
05 -
1 (20 oz) can crushed pineapple, well-drained
→ Aromatic Depth & Spice
06 -
1 large yellow onion, chopped
07 -
3 cloves garlic, minced
08 -
1 cup beef broth
09 -
2 tbsp tomato paste
10 -
1 1/2 tsp smoked paprika
11 -
1 tsp caraway seeds
12 -
1 tsp salt, or to taste
13 -
1/2 tsp black pepper, or to taste
# Instructions:
01 -
Preheat your oven to 375°F (190°C). Peel and dice 2 lbs Russet potatoes into 1/2-inch cubes. Chop 1 large yellow onion and mince 3 cloves garlic. Ensure the 24 oz jar or bag sauerkraut and 1 (20 oz) can crushed pineapple are both thoroughly well-drained.
02 -
Heat 1 tbsp olive oil in a large oven-safe pot or Dutch oven over medium-high heat. Add 1 1/2 lbs lean ground beef (85/15) and cook, breaking it apart with a spoon, until fully browned. Drain any excess fat, then remove the cooked beef and set it aside.
03 -
In the same pot, add the chopped 1 large yellow onion and cook over medium heat until softened, about 5-7 minutes. Stir in the 3 cloves minced garlic, 1 1/2 tsp smoked paprika, and 1 tsp caraway seeds, cooking for 1 minute until fragrant.
04 -
Stir in 2 tbsp tomato paste and cook for another minute. Pour in 1 cup beef broth, scraping up any browned bits from the bottom of the pot. Bring the mixture to a gentle simmer, allowing the sauce to thicken slightly. This forms the rich base for your Baked Beef & Sauerkraut Casserole with Pineapple & Potatoes.
05 -
Return the browned ground beef to the pot. Add the diced 2 lbs Russet potatoes, the well-drained 24 oz sauerkraut, and the well-drained 1 (20 oz) can crushed pineapple. Season with 1 tsp salt and 1/2 tsp black pepper. Mix everything thoroughly to combine all ingredients.
06 -
If not using an oven-safe pot, transfer the mixture to a 9x13 inch baking dish. Cover the dish tightly with foil. Bake for 30 minutes. Uncover and continue baking for another 20 minutes, or until the potatoes are tender and the Baked Beef & Sauerkraut Casserole with Pineapple & Potatoes is bubbly.
07 -
Remove the Baked Beef & Sauerkraut Casserole with Pineapple & Potatoes from the oven. Let it rest for 5-10 minutes before serving. This allows the flavors to meld and the casserole to set slightly, making it easier to portion and enjoy.
# Notes:
01 -
For an extra layer of flavor, top the casserole with a dollop of sour cream and fresh chopped parsley before serving.
02 -
Ensure both the sauerkraut and crushed pineapple are very well-drained to prevent the casserole from becoming watery.
03 -
Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days, or frozen for up to 3 months.
04 -
Feel free to substitute Russet potatoes with sweet potatoes for a different flavor profile, or use ground pork instead of beef.
# Tools You'll Need:
01 -
Large oven-safe casserole dish (e.g.
02 -
9x13 inch)
03 -
large skillet or Dutch oven
04 -
cutting board
05 -
chef's knife
06 -
measuring cups
07 -
measuring spoons
08 -
colander
09 -
potato peeler
# Nutrition Facts (Per Serving):
Calories: 569 kcal
Total Fat: 28 g
Total Carbohydrate: 49 g
Protein: 36 g