Sauerkraut pasta pan

Name: Sauerkraut pasta pan
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 400 g triggered Kasseler neck; 4 TABLESPOONS Oil; 1 package (500 g) finished potato noodles (cooling shelf); 7-10 Tbsp Salt; 7-10 Tbsp grated nutmeg; 7-10 Tbsp Pepper; 1 red pepper; 1 can(s) (580 ml) Sauerkraut; 75 ml dry white wine; 1/2 bunch Dill; 200 g Schmand; 100 ml Vegetable broth; 7-10 Tbsp Sugar

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

400 g triggered Kasseler neck
4 TABLESPOONS Oil
1 package (500 g) finished potato noodles (cooling shelf)
7-10 Tbsp Salt
7-10 Tbsp grated nutmeg
7-10 Tbsp Pepper
1 red pepper
1 can(s) (580 ml) Sauerkraut
75 ml dry white wine
1/2 bunch Dill
200 g Schmand
100 ml Vegetable broth
7-10 Tbsp Sugar

Directions

1
Wash and chop the meat. Heat 2 tablespoons of oil in a large frying pan. Fry the potato noodles for 4-5 minutes while turning, season with salt and a little nutmeg and remove. Put the meat into the hot frying fat, fry all around for about 4 minutes, season with pepper, take out.
2
Clean, wash and cut the peppers into strips. Heat 2 tablespoons of oil in the frying fat. Add sauerkraut and wine, cover and braise for about 10 minutes. After about 5 minutes add strips of paprika and braise.
3
Wash the dill, dab dry and, except for something to garnish, pluck the flags from the stalks and chop them. Stir the sour cream into the sauerkraut. Add potato noodles, dill, smoked pork and vegetable stock, bring to the boil and warm everything in it.
4
Season to taste with salt, pepper and sugar and garnish with dill.