Sauerkraut and potato mince pan

Ingredients for 2 servings:

• 8 medium-sized potatoes, raw, diced
• 400 g sauerkraut, ready-seasoned wine or pineapple
• 400 g minced meat, mixed
• 4 shallots, finely diced
• 1 processed cheese wedge with herbs, cut into small pieces
• 100 g sour cream
• 100 ml meat broth, warm or vegetable
• 2 tbsp fat (Rama Culinesse or other)
• 1 tbsp oil, for the minced meat
• 1 pinch(s) of sugar (not required for pineapple herb)
• Salt
• pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Heat the fat in a pan, add the diced potatoes, fry briefly, then reduce the heat and sauté 2 of the diced shallots until translucent. Season with salt and pepper. Add the warm meat or vegetable broth and simmer with the lid on low heat for about 10 minutes. After about 10 minutes, carefully fold in the prepared sauerkraut, scatter the wedge of herb cream cheese over the top, put the lid on, and keep warm on the lowest heat setting. Meanwhile, heat the oil in a pan, brown the minced meat in batches, and set aside. After the last batch of minced meat, briefly fry the 2 remaining diced onions in the frying fat, then reduce the heat to low. Return the minced meat to the pan and season generously (to your taste). Now add the minced meat to the sauerkraut and potatoes, carefully fold in 100g of sour cream, and season again if desired. Delicious!