Ingredients with Measurements:
- 1 lb. sauerkraut
- 1 lb. ground beef
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 cup uncooked white rice
- 2 cups beef broth
- 1 tsp. caraway seeds
- 1 tsp. paprika
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 1 cup sour cream
- 1 cup shredded cheddar cheese
Special equipment needed:
- Large skillet
- 9x13 inch baking dish
Step-by-step instructions:
1. Preheat oven to 375°F.
2. In a large skillet, brown the ground beef over medium-high heat. Add the chopped onion and minced garlic and cook until the onion is soft and translucent.
3. Add the sauerkraut, uncooked rice, beef broth, caraway seeds, paprika, salt, and black pepper to the skillet. Stir to combine.
4. Pour the mixture into a 9x13 inch baking dish.
5. Cover the dish with foil and bake for 45 minutes.
6. Remove the foil and spread the sour cream over the top of the sauerkraut mixture.
7. Sprinkle the shredded cheddar cheese over the sour cream.
8. Return the dish to the oven and bake for an additional 15 minutes, or until the cheese is melted and bubbly.
Time:
Preparation time: 15 minutes
Cooking time: 1 hour
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 450
Fat: 25g
Carbohydrates: 28g
Protein: 28g
Substitutions for ingredients:
- Ground pork or turkey can be substituted for the ground beef.
- Brown rice or quinoa can be substituted for the white rice.
- Swiss or Gouda cheese can be substituted for the cheddar cheese.
Variations:
- Add chopped cooked bacon to the sauerkraut mixture for extra flavor.
- Use cream of mushroom soup instead of sour cream for a creamier texture.
- Add sliced mushrooms to the sauerkraut mixture for a heartier dish.
Tips and tricks:
- Rinse the sauerkraut before using to reduce the sourness.
- Use a non-stick skillet to prevent the rice from sticking to the bottom.
- Let the dish cool for a few minutes before serving to allow the flavors to meld together.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or oven until heated through.
Presentation ideas:
Serve the Sauerkrautauflauf in individual bowls or on plates with a side salad.
Garnishes:
Sprinkle chopped fresh parsley or green onions over the top for a pop of color.
Pairings:
Serve with a cold German beer or a glass of Riesling.
Suggested side dishes:
- German potato salad
- Roasted Brussels sprouts
- Buttered noodles
Troubleshooting advice:
- If the rice is still hard after baking, add more beef broth and bake for an additional 10-15 minutes.
- If the dish is too sour, add a pinch of sugar to balance out the flavors.
Food safety advice:
- Cook the ground beef to an internal temperature of 160°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Sauerkrautauflauf is a traditional German casserole dish made with sauerkraut, ground meat, and rice. It is often served during Oktoberfest and other German festivals.
Flavor profiles:
Sauerkrautauflauf is savory and slightly tangy from the sauerkraut. The ground beef adds richness and the cheese adds a creamy, salty flavor.
Serving suggestions:
Serve hot with a side salad and a cold German beer for a hearty and satisfying meal.
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Region: German