500 g potatoes, 400 g fresh sauerkraut, 2 onions, 1-2 tblsp. clarified butter, 500 g shopped meat (half beef, half pork), salt, pepper, paprika, ¼ liter beef fond, 100 ml crème fraîche, 100 ml dry white wine,
1. Peel and slice the potatoes. Pull the sauerkraut apart and cut up roughly. Peel the onions and dice finely.
2. Heat the clarifies butter in the roaster on the stovetop. Add the onion cubes and chopped meat, and brown well. Season with salt, pepper and paprika, then remove from the roaster. Wipe out the roaster, then alternately layer the potatoes, sauerkraut, and chopped meat in it, finishing off with a layer of sauerkraut.
3. Pour 200 ml beef fond over this. Place the lid on the roaster, and pour the rest of the beef fond and the white wine into the Saft-O-Matic. Bake the Letcho in a preheated 180°C oven for about 35 minutes. Meanwhile, stir together the crème fraîche, salt and pepper.
4. At the end of the cooking time, remove the lid, spread the crème fraîche mixture over the Letcho, and broil for ten minutes.
Serve with: Fresh baguette If you would like to try out a vegetarian variation of this dish, simply replace the chopped meat with fresh pineapple. It has a wonderful, fruity-piquant flavor.
