John Myers
Ingredients for 4 servings:
- 25 g porcini mushrooms, dried
- 500 g bell pepper(s), red and green
- 80 g butter
- 260 g sauerkraut
- 500 g minced meat
- 1 onion(s)
- 1 tbsp tomato paste
- salt and pepper
- Paprika powder
- 2 cups of crème fraîche
Instructions
Working time approx. 25 minutes; Rest time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 25 minutes
Wash the porcini mushrooms and soak them in 200 ml of lukewarm water for about 20 minutes. Cut the bell peppers into strips. Melt 30 g of butter in a saucepan and sauté the bell peppers. Add the sauerkraut and sauté for 15 minutes. Brown the minced meat with the diced onion and tomato paste until crumbly. Season generously with salt, pepper, and paprika. Bring the mushrooms to a boil with the soaking water and the crème fraîche. Place half of the vegetables in an ovenproof dish. Spread the minced meat on top. Sprinkle the remaining vegetables over the top. Pour the mushroom cream over the mushrooms. Cover and bake in a preheated oven at 200 °C for 35-40 minutes. Serve with mashed potatoes.
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