Summary

Ingredients

• 3 onion (s)
• 4 tablespoon olive oil
• 400 g minced beef
• 2 tablespoon paprika, noble sweet
• 250 ml vegetable stock
• salt and pepper
• Cayenne pepper
• 750 g potato (s)
• 150 g crème fraîche
• 100 g whipped cream
• 200 g feta cheese
• 1 bunch chives
• 500 g sauerkraut

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Instructions

1. Preheat the oven to 200 ° C.
2. Peel the onions, dice them finely and sauté in the oil until translucent, add the mince and fry until crumbly over a high heat while stirring. Add the paprika powder, add the sauerkraut and stir in, pour in the broth.
3. Cook the minced meat ragout uncovered over a medium heat for 20-25 minutes, then season well with salt, pepper and cayenne pepper.
4. In the meantime, peel the potatoes, wash them and cut them into thin slices, blanch them in boiling salted water for about 5 minutes and drain them.
5. Put half of the potato slices in a greased baking dish, spread the minced meat ragout on top and cover with the remaining potato slices.
6. Mix the crème fraîche with the cream, salt and pepper until smooth. Spread the cheese and cream mixture evenly on the casserole.
7. Baked the sauerkraut casserole on the 2nd rack from the bottom for 30-35 minutes until golden brown.
8. Cut the chives into small rolls and pour them over the casserole just before serving.