Heavenly Sauerkraut Casserole

For the sauerkraut casserole, place the bacon cubes in a saucepan and roast a little (if the bacon is fatty, no additional fat is needed!).

Add half of the chopped onion and roast until golden. In the meantime, wash the sauerkraut and then add it. Season with some caraway seeds, 1 bay leaf, salt and pepper to taste and simmer gently.

Sauté remaining onion in a little oil, add meat and brown. Deglaze with gravy and cook until tender and liquid is almost reduced.

Preheat oven to 180 °C hot air (or 200 °C top and bottom heat). Boil the potatoes and prepare a mash with milk, butter, a little salt and some grated nutmeg.

In a baking dish first spread the drained sauerkraut, then spread the meat on top and finish with mashed potatoes.

Spread some butter flakes on top and bake for about 40 minutes.

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