Gourmet minced meat and sauerkraut pan with potato dumplings

Ingredients for 4 servings:

• 500 g potato dumplings
• 2 red bell peppers
• 2 onions
• 1 can of sauerkraut, 580 ml
• 400 g Mett (Thuringian Mett)
• 3 tbsp oil or gravy
• 1 cup sour cream
• 100 ml milk or vegetable broth
• 150 g cheese, grated
• Salt
• Black pepper, freshly ground
• Parsley

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Clean, wash, and slice the bell peppers. Peel the onions and slice them into thin rings. Drain the sauerkraut and squeeze out any excess water, chopping it up a bit if necessary. Heat half of the meat cream or oil in a pan (cast iron is ideal) and fry the dumplings until nicely browned, then set aside. Sear the minced meat in the heated oil. Add the bell peppers, onions, and sauerkraut and sauté. Mix the sour cream with the milk, season with salt and pepper, and pour into the pan. Stir briefly and simmer for a few minutes. Add the dumplings, mix everything well, and heat through. Sprinkle with the grated cheese, cover, and let the cheese melt (this can also be done in the oven). Meanwhile, wash and chop the parsley and sprinkle it over the finished dish.