Peel potatoes and cut into slices, dice bacon and onions.
Heat fat in an ovenproof dish, fry bacon in it.
Add potato slices, onion cubes and sauerkraut and braise.
Dice salami, add to the dish and pour wine and beef broth over it. Steam the stew in the heated oven with the lid closed for 45 minutes at 225 °C.
Mix sweetness and sour cream and pour over the dish. Sprinkle parmesan cheese on top and bake the stew for 15 min.
Notes:
1. you can garnish the casserole with some halved salami slices on the edge. Looks nice (sorry I can’t show you a picture).
2. the few crumbs of cheese are a little bit little, if you like cheese in the casserole. It is then advisable to add additional to the top sauce.
Our tip: Use bacon with a subtle smoky note!
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