Bratknödel mit Sauerkraut

Photo: © OÖ.Tourismus/Röbl

Ingredients Bratknödel (Dumplings with beef stuffing and sauerkraut)

Dough
2 cups flour
½ cups water
1-2 tablespoons vegetable oil
1 pinch of salt

Stuffing
7.6 oz. minced beef
2 chopped onions
2 chopped garlic cloves
1 tablespoon spicy pepper powder
Chopped parsley
Chopped marjoram
Chopped thyme
PepperSalt

Directions

For the dough, mix all ingredients listed (flour, water, oil and salt) and knead them together to form a smooth dough (if the dough is too firm, add a bit of water). Cover it and let it rest in the fridge for about one hour. Cut the dough into walnut-sized pieces and pull them into thin, round form.

For the stuffing, roast the onions together with the garlic and a bit of oil in a pan and let it drain on a paper towel. Mix the minced beef with the spices and salt and pepper to taste. Form walnut-sized bowls out of it and wrap it in the thin dough forms. Put the dumplings into boiling salt water and allow it to steep for 20 min.

Ingredients Sauerkraut

Concentrated butter, oil or lard
1.7 oz. bacon, smoked, finely chopped
1 chopped onion
1 chopped garlic clove
26.5 oz. sauerkraut
1 cup beef broth
2 bay leaves
6 peppercorns
½ tablespoon juniper berries
1 teaspoon caraway
Salt

Directions

Roast the bacon gently with the onion and the garlic clove (both chopped). Add the sauerkraut and brown it a bit. Add the bay leaves, the peppercorns, the juniper berries, caraway and a bit of salt. Pour the beef broth on the sauerkraut and allow it to cook firm to bite (for about 50 min).