By The Krautfather Main Dishes
September 24, 2012
2 to 2,5 pounds potatoes
Salt to taste
1 large or 2 small sweet/sour apples (Golden Rennet)
1,5 Ounce butter
0,5 to 0,75 pound lean pork-steak cut in about 1/8 inch (thick) shreds
2 large onions coarsely chopped
salt and freshly ground white pepper
roughly 5 fluid ounces light (Pilsner) beer
about 4 tablespoons dry (white) bread crumbs
about 2 tablespoons melted butter
1 pound sauerkraut
1Boil patotoes 15 - 20 minutes in plenty salted water.
2Pour off water and let potatoes steam dry.
4Meanwhile let the sauerkraut leak out in a strainer.
5Loosen sauerkraut with fork.
6Squeeze by hand as much of the remaining moisture out of sauerkraut as you possibly can.
7loosen sauerkraut again.
8Heat butter in a thick bottomed pan.
9Add pork as soon as most of the foam from butter has disappeared and fry pork (moderate heat) ,constantly stirring, for about 5 minutes.
10Add onions and fry another 5 minutes.
11Add salt and pepper and spread sauerkraut over pork and onion mixture.
12Turn everything over a few times with a large spoon or spatula.
13Add Pilsener beer and bring mixture to boil.
14Reduce heat and let everything simmer (lid on the pan) gently for 15-20 minutes.
15Add grated apple.
17Simmer everything, without lid, for another 15-20 minutes till most of the moisture is gone.
18Put everthing in pan with the mashed potatoes and mix thoroughly.
19Do over in a buttered oven dish.
20Smoothen top of mixture with spoon or spatula.
21Cover dish evenly with bread crumbs wich are sprinkeld with the melted butter.
22Clean ovendish sides with paper kitchen towel.
23Place dish in a 400 F (200 C) pre-heated oven for about 25 minutes till bread crust is golden brown.
24Presentatie: in oven dish
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