Summary

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

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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).