Schupfnudelpfanne with Sauerkraut
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 200 g bacon, diced
- 1 pack potato noodles from the refrigerated shelf (500 g)
- 1 can sauerkraut
- 250 g sour cream
- 350 ml water
- 1 teaspoon vegetable stock, instant
- 4 juniper berries
- 1 bay leaf
- Salt and pepper, black
- 3 tablespoon mustard, medium hot
- 2 tablespoons oil
Print Recipe
Pin Recipe Instructions
- Heat the oil in a large pan. Fry the cubes of bacon all around, remove. Put the potato noodles in the hot frying fat and fry until golden brown, remove. Add the sauerkraut and braise vigorously.
- Deglaze with 350 ml of water, stir in the broth, bring to the boil. Add the juniper berries and bay leaf. Season everything with salt and pepper. Add the bacon cubes and potato noodles to the sauerkraut. Cover everything and stew for about 15 minutes.
- In the meantime, mix the sour cream with the mustard. Season to taste with salt. Put the sour cream in the pan and mix everything together. Serve immediately.
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