Sauerkraut goulash with mashed potatoes

Name: Sauerkraut goulash with mashed potatoes
Cook time: 45 min
Total time: 45 min
Yield: 2
Ingredients: 250 g Turkey escalope; 1 big red pepper; 1 Onion; 1 can(s) (580 ml) Sauerkraut; 1 TABLESPOON clarified butter; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 TABLESPOONS Tomato paste; 4 Juniper berries; 2 Bay leaves; 100 ml Milk; 1 Bag of mashed potatoes; 40 g Cheddar cheese; 7-10 Tbsp Parsley

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 2

250 g Turkey escalope
1 big red pepper
1 Onion
1 can(s) (580 ml) Sauerkraut
1 TABLESPOON clarified butter
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 TABLESPOONS Tomato paste
4 Juniper berries
2 Bay leaves
100 ml Milk
1 Bag of mashed potatoes
40 g Cheddar cheese
7-10 Tbsp Parsley

Directions

1
Wash the meat, dab dry and cut into strips. Clean and wash the peppers and cut them into strips as well. Peel and chop the onion. Drain the sauerkraut. Heat lard.
2
Fry the onions and turkey strips for 2 minutes at high heat. Season with salt and pepper. Add paprika and sauerkraut. Stir in tomato paste, fry for another 5 minutes. Season with juniper berries and laurel. Add 1/4 litre of water, bring to the boil briefly. Pour into an ovenproof dish. For the mashed potatoes bring 150 ml salted water and milk to the boil. Stir in the puree powder. Grate cheese, fold in.
3
Pour into an ovenproof dish. For the mashed potatoes bring 150 ml salted water and milk to the boil. Stir in the puree powder. Grate cheese, fold in. Spread on the sauerkraut goulash. Bake in the preheated oven (electric cooker: 200 °C/ gas: level 3) for about 15 minutes. Serve sprinkled with parsley and garnished