chili con sauerkraut

Name: chili con sauerkraut
Cook time: 45 min
Total time: 45 min
Yield: 7
Ingredients: 2 Federation (à 300 g) Spring onions; 3 TABLESPOONS Oil; 800 g mixed minced meat; 3 TABLESPOONS Tomato paste; 1 can(s) (850 ml) Mild sauerkraut; 7-10 Tbsp Salt; 7-10 Tbsp freshly ground white pepper; 7-10 Tbsp Chilli powder; 7-10 Tbsp Sweet peppers; 7-10 Tbsp Cayenne pepper; 1 1/4 l Vegetable broth (instant); 1/2 bunch Parsley; 1 red and green chili pepper; 150 g Fresh cream; 75 g grated medieval Gouda cheese

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 7

2 Federation (à 300 g) Spring onions
3 TABLESPOONS Oil
800 g mixed minced meat
3 TABLESPOONS Tomato paste
1 can(s) (850 ml) Mild sauerkraut
7-10 Tbsp Salt
7-10 Tbsp freshly ground white pepper
7-10 Tbsp Chilli powder
7-10 Tbsp Sweet peppers
7-10 Tbsp Cayenne pepper
1 1/4 l Vegetable broth (instant)
1/2 bunch Parsley
1 red and green chili pepper
150 g Fresh cream
75 g grated medieval Gouda cheese

Directions

1
Leek onions clean, wash and, up to something leek onion green, cut in rough rings. Heat oil in a casserole, add meat and crumble with a spatula. Fry on medium heat all around. Add spring onions and fry briefly. Stir in tomato paste. Pick the sauerkraut. Add to the pot and braise for about 5 minutes.
2
Season with salt, pepper, chilli powder, paprika and cayenne pepper. Deglaze with broth and let braise for about 15 minutes at medium heat. In the meantime wash parsley, dab dry and chop finely. Clean the chilli pepper, cut lengthwise, remove seeds, wash and cut into rings. Season the stew again and stir in crème fraiche. Cut the remaining spring onion green into fine rings and mix with parsley. Sprinkle the cheese over the stew