Paprika casserole with meatballs
easy
75 mins
75 mins
Ingredients
- 800 g small to medium-sized potatoes
- 1 TABLESPOON Caraway seeds
- 7-10 Tbsp Salt
- 4 large red peppers
- 1 TABLESPOON Oil
- 3 unboiled bratwursts (à approx. 150 g)
- 4 Stem(s) Thyme
- 100 g Mountain cheese
- 30 g Butter or margarine
- 30 g Flour
- 250 ml clear soup
- 250 ml Milk
- 7-10 Tbsp Pepper
- 7-10 Tbsp Oil
Directions
- 1
Wash the potatoes and cook in salted water seasoned with caraway seeds for about 20 minutes. Halve the peppers, clean, wash and drain. Spread a thin layer of oil on the baking tray. Place the bell peppers on top with the cut surface facing down. Roast under the preheated grill for about 10 minutes until the skin starts to turn black and blisters. Remove the bell peppers, cover with a damp tea towel and let them cool down for about 10 minutes. Then peel the skin off the peppers
- 2
Heat the oil in a frying pan. Press the sausage meat as small dumplings out of the skin and fry in the hot oil all around for 4-5 minutes. Wash the thyme, shake dry and chop finely. Grate cheese. Drain potatoes, rinse, peel and slice
- 3
Heat the fat in a saucepan. Add flour and sweat while stirring. Add stock and milk bit by bit while stirring. Bring sauce to the boil and simmer for 5-6 minutes. Stir in between. Stir in thyme, except for a little bit for garnishing, season to taste with salt and pepper.
- 4
Place a layer of potatoes in a casserole dish, then cover with a layer of paprika, spread 1/4 of the meatballs on top, pour half of the sauce over it and repeat the whole thing again. Cover with the remaining potatoes and dumplings, pour the rest of the sauce over it and sprinkle with cheese. Bake in the preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: level 4) for about 25 minutes
Nutrition Facts
730 kcal
39 g
50 g
30 g
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