Sunday, January 20, 2013

Sauerkraut casserole

It's snowing here in Holland. It's cold and very windy. I can enjoy a really great casserole. Delicious. Put on the oven and a great smell is there. It's winter!

A real winter food is sauerkraut. But it's not a vegetable which everybody will enjoy (because of the sour taste).So I went on the internet and found a good recipe on Smulweb (a Dutch recipe database), with a recipe from RuthBrock. This recipe was the inspiration for my casserole:

- 1200 gram potatoes;
- 500 mL chicken stock;
-100 mL milk;
- 2 tablespoons butter;
- 125 gram bacon, cut in 1 cm thick stripes;
- 50 mL cream;
- pinch nutmeg;
- 500 grams ground beef;
- pinch ground paprika;
- salt and pepper at taste;
- 3 tablespoons fried onions;
- juice from one orange;
-1 tablespoon of brown sugar;
-1 tablespoon chili sauce;
- 2 tablespoons ketjap manis;
- 4 tablespoons ketchup;
- 4 tablespoons  bread crumbs;
- 500 grams sauerkraut.

Preheat the oven to 180 degrees Celsius.Bake the butter crunchy on a low fire. Peel the potatoes and cut them in equal pieces. Boil the potatoes in the chicken stock until they are done.
On a low fire heat the milk, butter and nutmeg, until the butter is melted. Puree the potatoes. Mix with the milk butter mixture.
Meanwhile cook the sauerkraut. Put the sauerkraut in a colander and give a quick rinse with water. Put it in a large pan and add the cream, bacon and fill with water till 2 cm. Cook for 15 minutes..
Add salt and pepper at taste to the sauerkraut. Bake and loosen the ground beef until brown. Add paprika, onions, orange juice, brown sugar, chili sauce, ketjap and ketchup. Taste and add, when you like, a little bit more of the previous ingredients.
Butter a casserole pan. The first layer will be the sauerkraut.Put the meat as a second layer on the sauerkraut. Cover with the potato puree.
Sprinkle the bread crumbs on top en distribute small butter bits on top. Put 30 minutes in the oven until golden brown. Serve immediately.

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