FLEISCHKNÖDEL  mit  SAUERKRAUT  

Meat Dumplings with Sauerkraut

250 g mincemeat
2 eggs
2 tbsp. breadcrumbs
1 l beef stock (cube)
500 g sauerkraut
100 g bacon
4 juniper berries
2 bay leafs
250 ml vegetable soup (cube)
salt, pepper, nutmeg

 

 

Season mincemeat with salt, pepper and nutmeg. Add eggs and breadcrumbs and mix well all.
Soak the mixture for about 20 minutes, then form dumplings and let them simmer in beef stock for about 20 minutes.
Cut bacon into stripes and toast them in a pot. Add sauerkraut, bay leafs and juniper berries. Douse with vegetable soup, season to taste with salt and pepper and let all simmer about 10 minutes.

 

     
     
 

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