Roasted onion dumplings with sauerkraut minced goulash

Name: Roasted onion dumplings with sauerkraut minced goulash
Cook time: 40 min
Total time: 40 min
Yield: 3
Ingredients: 1 pack of (200 g; 6 pieces; in cook bag) Dumplings with fried onions & bacon; 7-10 Tbsp Salt; 2 Onions; 1 TABLESPOON Oil; 400 g mixed minced meat; 7-10 Tbsp Pepper; 7-10 Tbsp Sweet peppers; 2 TABLESPOONS Tomato paste; 1 can(s) (580 ml) Sauerkraut; 1/2 l Vegetable broth (instant); 1 Bay leaf; 7-10 Tbsp Parsley and tomato slices

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 3

1 pack of (200 g; 6 pieces; in cook bag) Dumplings with fried onions & bacon
7-10 Tbsp Salt
2 Onions
1 TABLESPOON Oil
400 g mixed minced meat
7-10 Tbsp Pepper
7-10 Tbsp Sweet peppers
2 TABLESPOONS Tomato paste
1 can(s) (580 ml) Sauerkraut
1/2 l Vegetable broth (instant)
1 Bay leaf
7-10 Tbsp Parsley and tomato slices

Directions

1
Put dumplings in plenty of cold, salted water and bring to the boil. Let it boil for 1 minute and simmer for 15 minutes at low heat. Peel and chop the onions. Heat oil in a large pan.
2
Add the minced meat and use the spatula to divide into larger pieces and fry vigorously. Season with salt, pepper and paprika. Add onion cubes and tomato paste, fry briefly. Add the sauerkraut, braise briefly and deglaze with the stock.
3
Add the bay leaf and braise everything for about 15 minutes. Remove the dumplings and rinse briefly with cold water. Open the cooking bag and take out the dumplings. Put the sauerkraut minced goulash on plates and serve with the dumplings.
4
Garnish with parsley and tomato slices.