John Myers
Minced Meat – Sauerkraut – Gratin
The perfect minced meat – sauerkraut – gratin recipe with a picture and simple step-by-step instructions.
- 3 Pretzel rolls
- 0,5 l Dark beer
- 1 Onion
- 1 kg Minced meat
- 1 tbsp Mustard
- 100 g Cooked ham
- 2 Red pepper
- 500 g Sauerkraut
- 1 tsp Olive oil
- 200 g Creme fraiche Cheese
- 100 g Cream cheese
- 3 Eggs
- 200 g Grated cheese
- Salt pepper
- Paprika powder
- Soak the pretzel rolls in beer. Peel the onion and chop finely.
- Squeeze out the pretzel rolls and mix well with the minced meat, diced onion and mustard. Season the minced mixture well with salt, pepper and paprika powder.
- Place the minced meat in a large, greased (and if necessary sprinkled with breadcrumbs) baking dish, smooth it out and prebake at 175 ° C for about 30 minutes.
- Dice the boiled ham and wash, clean and dice the peppers.
- Heat the oil in a pan and sweat the diced paprika and boiled ham together with the sauerkraut. Season the whole thing with salt and pepper.
- Mix the crème fraîche, cream cheese and grated cheese together.
- Spread the sauerkraut mixture on the pre-cooked minced meat, pour the cheese mixture over it and grill at 175 ° C for another 25 minutes.
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