Stuffed peppers, Sacher-Style
Foto: Willfried Gredler-Oxenbauer
Wash sauerkraut briefly in cold water, press out water and chop coarsely. Peel onion, chop finely, sauteé in the butter until translucent. Add sauerkraut, pour in cream and sour cream and season to taste with the sweet paprika, some salt and caraway seed. Stew on low heat until tender. In the meantime fry the dices bacon, sprinkle sugar over it and finish frying. Add bacon and crushed garlic, mix in the tomato puree and continue to cook for further 10 minutes. Season with salt and pepper.