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Sauerkraut with Crispy Pastrami, Potatoes and Mustard Gravy

23 January 2021

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

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By Saffron Serves: 3-4
Prep Time: 10 minutes Cooking Time: 30 minutes Total Time: 40 minutes


  • 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.

Mustard gravy


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.

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