Summary

Ingredients

• 3 onion (s), diced
• 250 g carrot (s), rated
• 1 kg sauerkraut
• 50 g butter or mararine
• 0.25 liter ¼ white wine or broth
• 500 g round beef
• 4 egg (s)
• 2 tablespoon mustard
• 1 tablespoon paprika powder, noble sweet
• 1 cup sour cream
• Salt and pepper, freshly ground
• 1 bunch dill, finely chopped

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Instructions

1. Sauté onion cubes, carrots and sauerkraut in hot fat. Pour in white wine or broth and stew for 15 minutes.
2. Knead the minced meat with 2 eggs and mustard. Season to taste with salt, pepper and paprika powder.
3. Season the sauerkraut vegetables to taste and place in an ovenproof dish. Shape the minced meat dough into dumplings and place on the sauerkraut. Close the mold (e.g. aluminum foil) and put it in the oven.
4. Cook in a hot oven at 200 ° C top / bottom heat for 40 minutes.
5. Mix the sour cream with the remaining eggs. Season with salt and pepper and pour over the sauerkraut. Let the pan stand for another 15 minutes in the now open pan, turning off the oven.
6. Sprinkle with finely chopped dill to serve.