Saarland `Gefillte Casserole`
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 500 g minced meat, mixed
- 1 kg dough, (dumpling dough or potato fritters)
- 1 can sauerkraut
- 1 cup sour cream or sour cream or crème fraîche
- 1 cup sweet cream or milk
- 2 vegetable onion (s)
- 1 glass white wine, drier
- salt and pepper
- nutmeg
- oil
- Jerky meat, finely diced or grated cheese
Print Recipe
Pin Recipe Instructions
- Fry the minced meat with the chopped onion in a little oil until it is brown and crumbly and season with salt and pepper.
- Rinse the canned sauerkraut once with cold water
- and squeeze it to soften the acid.
- Butter a baking dish lightly and line it with half of the dumpling dough. Layer sauerkraut, minced meat and dumpling dough twice like lasagna. Mix the sour and sweet cream with the white wine and season with salt, pepper and a pinch of nutmeg. Pour the mixture over the ingredients in the baking dish.
- Bake the casserole for 45-60 minutes at 160 degrees. After half the baking time, sprinkle with diced dried meat or grated cheese.
- Can be prepared. Sometimes, when the eater is a long time coming, wait 30-40 minutes in the oven at 80 degrees.
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