Sauerkraut casserole with pork steaks

Name: Sauerkraut casserole with pork steaks
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 4 Pork loin steaks (approx. 100 g each); 75 g Bacon; 1-2 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 jar(s) (850 ml; drained weight: 770 g) Mild sauerkraut; 1 collar Spring onions; 250 g Schmand; 3 Eggs; 50 g grated gouda cheese; 1-2 TABLESPOONS medium hot mustard

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

4 Pork loin steaks (approx. 100 g each)
75 g Bacon
1-2 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 jar(s) (850 ml; drained weight: 770 g) Mild sauerkraut
1 collar Spring onions
250 g Schmand
3 Eggs
50 g grated gouda cheese
1-2 TABLESPOONS medium hot mustard

Directions

1
Wash the meat and dab dry. Cut bacon into fine cubes. Heat oil in a pan and fry the steaks briefly on both sides. Season with salt and pepper and remove. Drain bacon in hot frying fat and add sauerkraut. Cover and stew for 5-10 minutes.
2
Meanwhile clean and wash spring onions and cut them diagonally into pieces. Add spring onions to the sauerkraut and braise for 2-3 minutes. Season with salt and pepper and place in an ovenproof dish with the steaks. Mix sour cream, eggs, cheese, mustard and a little salt. Pour the mixture over the casserole dish and bake in a preheated oven (electric: 200 °C / gas: level 3) for approx. 30 minutes. Tastes good with mashed potatoes