Simple, comforting and warming, a great winter dish. I usually make sauerkraut with mashed potatoes and smoked sausage, but I thought I’d try something new this time: with crispy Pastrami and mustard gravy. I love the combination. I crisped up the pastrami for a few minutes under the grill.
Sauerkraut with Crispy Pastrami, Potatoes and Mustard Gravy
- 200 - 300g pastrami (leave out of you want to keep it veggie)
- ± 750g potatoes (baby potatoes or cubed normal waxy potatoes)
- 1 packet (±500g) sauerkraut
- 1 white onion, finely chopped
- 2 bay leaves
- 3 tbsp water, white wine or apple juice
- 5 juniper berries (optional)
- Mustard gravy
- 1 tbsp olive oil or butter
- 1 tbsp all purpose flour
- ± 200ml water (hot)
- 1/4 stock cube (beef, chicken or vegetable)
- 2-3 tsp grainy mustard (to taste)
In a sauce pan sauté the onions on medium to low heat for ± 10 minutes, until softened and slightly starting to colour. Don't let them go crispy.
After ± 10 minutes add the sauerkraut, water, bay leaves and juniper berries and bring to a simmer.
Let simmer with the lid on for at least 30 minutes, stirring now and then.
Place the potatoes in a pan with cold salted water, boil for 20 minutes until a fork easily pricks in the potatoes.
Dissolve the stock cube in the hot water.
In a small saucepan melt the butter or heat the oil.
Add the flour and stir through well on medium heat. Keep stirring for ± 2 minutes, don't let it burn.
Add the stock a few tablespoons at a time, making sure the flour mixture (this is called a roux) dissolves.
Add the mustard a teaspoon at a time, taste and adjust to your liking.
If it's too thick add some more water, if too thin, keep boiling until water evaporates and sauce thickens.
5 minutes before serving turn on the grill in the oven.
Spread the pastrami out on a lined baking tray and grill for 5 minutes until slightly crispy.