Summary
| Prep Time | 20 mins |
| Cook Time | 15 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
Ingredients- 125 g round beef
- 1 large bell pepper (s), yellow
- 1 small onion (s)
- 1 small Can sauerkraut
- 1 spring onion (s)
- 1 tomato (s)
- 1 tablespoon tomato paste
- 0.25 liter ¼ vegetable stock, fresh or instant
- 30 g sour cream, firm
- 0.5 teaspoon ½ oil
- Salt and pepper, black, ground
Print Recipe
Pin Recipe Instructions
- Peel the onion and chop finely. Finely dice the tomato. Clean the spring onions and cut into fine rings. Halve the peppers lengthways, remove the seeds. Drain the sauerkraut.
- Heat the oil in a pan, fry the mince in it, add the onion, fry briefly. Mix the sauerkraut, diced tomatoes and spring onions into the mince. Pour the filling into the pepper halves, place in a baking dish and add the stock.
- Cook in a preheated oven at 180 ° C for approx. 15-20 minutes. Remove the pepper halves, keep warm.
- Pour the released broth into a saucepan, mix with tomato paste, stir in sour cream, season with salt and pepper.
- Arrange and serve on plates.
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.
Get FREE Recipe Gifts now. Or latest free cooktops from our best collections.
Disable Ad block to get all the secrets. Once done, hit any button below