Casserole with sauerkraut and shawarma

Name: casserole with sauerkraut and shawarma
Cook time: 30 min
Total time: 55 min
Yield: 4
Ingredients: 1,2 kg floury potatoes; 295 g grilled red peppers in a pot; 500 g sauerkraut natural; 1 onion; 50 g unsalted butter or margarine; 500 g shawarma strips; 68 g tomato paste tin can; 200 ml Full Milk; 1 tl paprika; 1 tl caraway seed

Casserole with sauerkraut, shawarma, potatoes and grilled peppers.

Ingredients

Kitchen Stuff

1 puree tamper
1 baking dish (20 x 20 cm)

Directions

Preheat the oven to 200 ° C.
Peel the potatoes, cut into equal pieces and boil in water with salt in 20 min. Until done.
Meanwhile, let the peppers drain, collect the moisture in a pan. Put the sauerkraut in a sieve and rinse under cold water.
Put the sauerkraut on the paprika and cook for 10 minutes on medium heat.
Meanwhile, cut the onion. Heat the butter in a frying pan and fry the onion for 2 minutes. Add the shawarma strips and fry in 5 minutes.
Meanwhile cut the peppers into pieces. Add them to the meat and pour in the tomato puree.
Heat the milk in a saucepan.
Drain the potatoes and puree with the milk and the rest of the butter with the puree rammer. Season with pepper and salt.
Grease the oven dish. Drain the sauerkraut and spread over the bottom of the oven dish. Scoop the meat and spread the mashed potatoes over it.
Sprinkle the puree with the paprika powder and the caraway seed. Fry the sauerkraut dish in the middle of the oven for about 25 minutes.
Yummy! .