Sauerkraut and smoked pork pan with potato dumplings

Ingredients for 4 servings:

• 1 onion(s)
• 1 bell pepper(s), yellow
• 2 tomatoes
• 500 g smoked salmon
• 2 tbsp oil
• some salt
• some black pepper, freshly ground
• 1 tbsp tomato paste
• 1 can of sauerkraut (580 ml)
• 125 ml water
• 1 pinch(s) of sugar
• 1 tbsp clarified butter
• 500 g Schupfnudeln, from the refrigerated section
• 4 stalks of parsley, flat
• 200 g sour cream or yogurt

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

With peppers and tomatoes

Peel and dice the onion. Halve the bell pepper, trim, rinse, and dice it. Trim, rinse, and dice the tomatoes. Rinse and dice the smoked pork. Heat the oil in a large pan and fry the smoked pork cubes vigorously, turning occasionally. Then add the onion and pepper cubes and fry briefly, seasoning with a little salt and a few turns of freshly ground black pepper. Then add the tomato paste and sauté briefly. Then add the sauerkraut and fry briefly, turning occasionally. Stir in the tomato cubes. Deglaze with the water, bring to a boil, then cover and simmer over low heat for about 5 minutes. Season to taste with a little salt, a few turns of freshly ground black pepper, and sugar. In a second pan, heat the clarified butter and fry the potato dumplings, turning occasionally, until golden brown. Rinse the parsley, shake dry, and finely chop the leaves. Serve the sauerkraut and smoked pork with the dumplings on plates, garnished with a dollop of sour cream or yogurt and chopped parsley. Serve the remaining sour cream or yogurt on the side.