Summary

Ingredients

• 500 g potato noodles
• 2 red pepper (s)
• 2 onions)
• 1 can sauerkraut, 580 ml
• 400 g Mett (Thurinian Mett)
• 3 tablespoon oil or roast cream
• 1 cup sour cream
• 100 ml milk or vegetable stock
• 150 g cheese, rated
• salt
• Pepper, black, freshly ground
• parsley

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Instructions

1. Clean, wash and cut the peppers. Peel the onions and cut into fine rings. Drain the sauerkraut and squeeze it out well, cut a little if necessary.
2. Heat half of the roasting cream or oil in a pan (ideally cast iron) together with the pan and fry the potato noodles in it until they are nicely brown and set aside.
3. Sear the minced meat in the heated oil. Add paprika, onions and sauerkraut and sauté. Mix the sour cream with the milk, season with salt and pepper and pour into the pan, stir briefly and stew for a few minutes. Add the potato noodles, mix everything well and heat. Scatter the grated cheese, put the lid on and let the cheese melt (can also be done in the oven). In the meantime, wash and chop the parsley and sprinkle it over the finished dish.