Sauerkraut minced goulash

Name: Sauerkraut minced goulash
Cook time: 25 min
Total time: 25 min
Yield: 3
Ingredients: 7-10 Tbsp salt, 2 onions; 1-2 TABLESPOONS Oil; 400 g mixed mince; 2 TABLESPOONS Tomato paste; 7-10 Tbsp Pepper, sweet paprika; 1 can(s) (580 ml) Sauerkraut; 1 Bay leaf; 1 TEASPOON Vegetable broth (instant); 7-10 Tbsp Parsley and tomatoes

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 3

7-10 Tbsp salt, 2 onions
1-2 TABLESPOONS Oil
400 g mixed mince
2 TABLESPOONS Tomato paste
7-10 Tbsp Pepper, sweet paprika
1 can(s) (580 ml) Sauerkraut
1 Bay leaf
1 TEASPOON Vegetable broth (instant)
7-10 Tbsp Parsley and tomatoes

Directions

1
Put the dumplings in a wide pot with plenty of cold salted water. Bring to the boil and simmer for about 1 minute. In the meantime peel and finely dice the onions
2
Let the dumplings simmer at low heat for about 15 minutes. Heat the oil in a large pan. Fry the minced meat in pieces while turning. Braise onions and tomato paste with
3
Season minced meat with salt, pepper and paprika. Add sauerkraut, bay leaf and stock. Deglaze with 1/2 l water, bring to the boil, cover and stew for 10-15 minutes
4
Quench dumplings with cold water. Tear open bag, take out dumplings. Serve with the minced goulash. Garnish with parsley and tomato slices