Sauerkraut stew of ilse heijnen

Name: sauerkraut stew of ilse heijnen
Total time: 30 min
Yield: 4
Ingredients: 1 kilogram crumbly potatoes; 500 gram sauerkraut; 1 tablespoon oil; 400 gram shawarma meat; 2 onion; 1 Red pepper; salt; pepper; 2 tablespoon garlic sauce

Try this sauerkraut stew with shoarma meat

Ingredients

1 kilogram crumbly potatoes
500 gram sauerkraut
1 tablespoon oil
400 gram shawarma meat
2 onion

1 Red pepper
Salt
Pepper
2 tablespoon garlic sauce

Directions

Boil the potatoes in a pan of water for 15 minutes.
Boil the sauerkraut in another pan in a layer of water.
Cut the onions and cut the peppers into strips.
Heat the oil in a frying pan and fry the shawarma meat nicely brown.
Add the onions and peppers and let everything simmer for 5 minutes.
Drain the potatoes and sauerkraut and collect the moisture.
Make the potatoes a stew.
Use the cooking liquid to make the puree smooth.
Stir in the sauerkraut and season with salt and pepper.
Finally, put the shawarma mixture and the garlic sauce through the stew.

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Nutrition

0Calories

Sodium0% DV0g

Fat0% DV0g

Protein0% DV0g

Carbs0% DV0g

Fiber0% DV0g

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