It 's very traditional dutch meal and a very loved recipe in our family. Sauerkraut can be eaten raw and need - especially for stew - only to be heated. Any combination is possible but this is my favourite choice.
1 kg of potatoes
200g of corn (mince meat)
1 tsp of butter
1/2 a cup of milk
125g of mozzarella
600g of drained sauerkraut
salt and pepper
Peel the potatoes. Slice in half and quarters. Now they should be roughly the same size. Boil for fifteen minutes and check if they are tender and smooth.
Drain the potatoes and return to the stove for a couple of minutes to dry them out.
Mash your potatoes. Add in the butter, milk and mozzarella.
Thinly, cut the onion. Smother oil in the pan. Place the onion into the pan and heat for two minutes.
Drain the sauerkraut (keep the liquid in case you prefer your stew more sour) and add to your mash.
Next is to add your choice of meat. I like corn mince with an onion, in this case let it simmer for 10 minutes (adjust time if you use fresh mince meat/bacon).
Mix in the mincemeat/onion and stir until all ingredients are mixed.
Place in a oven dish and sprinkle with the breadcrumbs.
Bake for 20 minutes without covering so that the top can get a crispy finish.
Make your own gravy. I like the gravy a bit thicker than I normally have with a roast meal.