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Minced Meat – Sauerkraut – Pan

by Editorial Staff

Summary

Prep Time 30 mins
Total Time 30 mins
Course Main Course
Cuisine European
Servings (Default: 3)

Ingredients

  • 1 can sauerkraut
  • 1 onion (s)
  • 500 g minced meat, half and half
  • 1 teaspoon marjoram
  • 1 teaspoon chili powder
  • 1 bay leaf
  • 1 teaspoon stock, grained
  • 3 spring onion (s)
  • salt
  • 1 cup sour cream
  • oil
Minced Meat – Sauerkraut – Pan
Minced Meat – Sauerkraut – Pan
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Instructions

  1. Drain the sauerkraut and dice the onion.
  2. Heat oil in a large pan over medium-high heat. Add the minced meat and cook for 5 minutes, breaking it apart with a spoon until crumbly.
  3. Add the diced onion and marjoram, cook for 2 minutes. Sprinkle chili powder over the mixture.
  4. Add the drained sauerkraut, bay leaf, and 200 ml water. Bring to a boil, stir in the granulated stock, then simmer uncovered for 10 minutes on medium heat. Season with salt.
  5. Cut the spring onions into rings and sprinkle them on top.
  6. Mix chili powder into the sour cream to taste and serve alongside the dish.
Editorial Staff

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.

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