Sauerkraut minced meat casserole with puree

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Onions peel, 2 chop. Heat 1 tablespoon of oil. Fry half of the onions in it. Add sauerkraut and season with salt and pepper. Add 100 ml water, bring to the boil and stir in stock. Cover and stew for about 20 minutes.

2. 2

   Season to taste with salt, pepper and 1 tsp. paprika powder.

3. 3

   Peel and wash the potatoes and cook them in salted water for about 20 minutes. Clean or peel the soup greens, wash and finely dice them. Peel and chop garlic. Heat 2 tablespoons of oil in a large frying pan. Fry the minced meat in it until crumbly.

4. 4

   Add the soup greens, garlic and the rest of the onion cubes and continue to fry for about 5 minutes. Add 175 g cream, bring to the boil and simmer for about 5 minutes. Season with salt and pepper. Fill into a casserole dish and spread sauerkraut on top.

5. 5

   Drain the potatoes. Add butter and milk and mash everything to fine puree. Season to taste with salt and nutmeg. Spread on the sauerkraut. Whisk the egg yolks and the rest of the cream. Spread the puree with it.

6. 6

   Bake in the preheated oven (electric oven: 175 °C/circulating air: 150 °C/gas: level 2) for 20-25 minutes until golden brown.

7. 7

   Cut the remaining onion into fine rings. Heat 1-2 tablespoons of oil. Turn onion rings in flour and fry in hot oil until golden brown. Drain on kitchen paper. Sprinkle casserole with onion rings. Drink tip: white wine, e.g.

8. 8

   a powerful Riesling.

Nutrition Facts

KCAL
850 kcal

CARBS
40 g

FATS
57 g

PROTEINS
39 g