'200 grams of smoked bacon, crumbled'
'800 grams of sauerkraut, drained and chopped'
'1 green pepper, seeded and sliced'
'1 red pepper, seeded and sliced'
'3 onions, diced'
'2 cloves of garlic, minced'
'1/2 cup of beef broth or chicken broth'
'1 pound of ground beef, cooked through'
'1 egg'
'Salt and pepper to taste'
'1 tablespoon of paprika'
'1 tablespoon of all-purpose flour'
'3/4 cup of sour cream'
'200 grams of smoked bacon, crumbled'
'800 grams of sauerkraut, drained and chopped'
'1 green pepper, seeded and sliced'
'1 red pepper, seeded and sliced'
'3 onions, diced'
'2 cloves of garlic, minced'
'1/2 cup of beef broth or chicken broth'
'1 pound of ground beef, cooked through'
'1 egg'
'Salt and pepper to taste'
'1 tablespoon of paprika'
'1 tablespoon of all-purpose flour'
'3/4 cup of sour cream'
Cut 4 thin slices from the smoked bacon and set aside
Cube the remaining bacon
Mix the sauerkraut, drained and chopped, with the cubed bacon, sliced peppers, diced onions, and minced garlic
Place the mixture in a baking dish and pour the beef broth or chicken broth over it
Let the pork stay moist in water or milk
Squeeze out any excess liquid and mix with the cooked ground beef, egg, remaining onion cubes, salt, and pepper to taste
Form into a ball and place on top of the sauerkraut mixture
Cover with the 4 slices of smoked bacon and secure the dish
Bake in a preheated oven at 220°C for 60 minutes
Mix together the flour, paprika, and sour cream, and spread over the sauerkraut
Return to the oven without covering for an additional 10 minutes, and serve directly from the baking dish
Cut into quarters.
