Alsatian Mince Casserole

by Editorial Staff

Summary

Prep Time 30 mins
Cook Time 1 hr
Total Time 1 hr 30 mins
Course Main Course
Cuisine European
Servings (Default: 4)

Ingredients

  • 125 g smoked bacon, lean
  • 2 medium onion (s)
  • some margarine for the baking dish
  • 500 g round beef
  • 400 g sauerkraut, fresh
  • 1 glass red wine
  • 3 tablespoon tomato paste
  • salt
  • pepper
  • some thyme, freeze-dried
  • some oregano, freeze-dried
  • Mashed potatoes, prepared
  • some Gouda or Emmentaler, grated
  • some butter, in flakes
Alsatian Mince Casserole
Alsatian Mince Casserole

Instructions

  1. Drain the sauerkraut in a colander or colander. Depending on your taste, wash beforehand so that it is not so acidic. I don`t do that.
  2. Peel the onions and cut into cubes. Dice the bacon (I also like to use cad ham cubes).
  3. Leave the bacon cubes in a pan, then add the onion cubes and minced meat. Season with a little salt and pepper, fry the minced meat until crumbly brown, turning frequently. Deglaze with the red wine, add tomato paste and a strong pinch of thyme and oregano (a mixture of Italian herbs is also good). Mix everything in well and let the mixture boil briefly.
  4. Prepare mashed potatoes.
  5. Grease a baking dish with the margarine. Pour in 1 layer of the minced meat mixture, spread the drained sauerkraut on top. Add the rest of the hack in a second layer. Finally, spread the mashed potatoes in a thin layer on top. Sprinkle with the grated cheese (amount according to taste) and cover with flakes of butter.
  6. Gratinate in the oven at 200 ° C for 35 - 45 minutes, until the cheese is tenderly browned.
  7. If you only have 2 eaters, leftovers of this casserole can be wonderfully warmed up in the microwave the next day. Simply drizzle 1 tablespoon of water over it per serving, sprinkle with a little margarine or butter (if you like, you can also sprinkle some grated cheese over it). Heat 1 portion on a covered plate for about 3 - 4 minutes at 600 watts. Tastes freshly made; maybe even better with the warmed up sauerkraut (à la Wilhelm Busch).

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