Turkey sauerkraut pot

Name: Turkey sauerkraut pot
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 800 g Turkey breast (in one piece); 2 Leek sticks (leek); 1 Onion; 2 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 can(s) (850 ml) mild wine sauerkraut; 500 ml Vegetable broth; 2 TEASPOONS Sambal Oelek; 1 can(s) (425 ml) Kidney Beans; 3-4 Stem(s) Parsley; 1 pinch Sugar

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

800 g Turkey breast (in one piece)
2 Leek sticks (leek)
1 Onion
2 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 can(s) (850 ml) mild wine sauerkraut
500 ml Vegetable broth
2 TEASPOONS Sambal Oelek
1 can(s) (425 ml) Kidney Beans
3-4 Stem(s) Parsley
1 pinch Sugar

Directions

1
Wash the meat, dab dry and dice coarsely. Clean, wash and cut leek into rings. Peel and chop the onion. Heat the oil in a roasting pan and fry the meat thoroughly, turning it over.
2
Season with salt and pepper, add onion and leek, fry briefly. Pluck the sauerkraut and add, briefly fry. Deglaze with stock, stir in Sambal Oelek, bring to the boil, cover and stew for 15-20 minutes.
3
In the meantime, pour the beans into a sieve, rinse with cold water and drain. Wash parsley, shake dry and chop finely. Put the beans into the turkey and sauerkraut pot about 5 minutes before the end of the braising time.
4
Season everything again with salt, pepper and sugar. Arrange in a bowl sprinkled with parsley. Farmhouse bread tastes good with it.