Steirische Krautnudeln mit Speck
A hearty and flavorful Styrian specialty, this dish combines tender pasta noodles with savory sauerkraut and crispy bacon, often finished with a touch of caraway for authentic flavor.
🧂 Ingredients
- 400 g Wide Egg Noodles (Bandnudeln)
- 700 g Sauerkraut(drained)
- 150 g Smoked Bacon (Speck)(diced)
- 1 medium Onion(finely chopped)
- 2 tbsp Butter
- 1 tsp Caraway Seeds
- 100 ml Vegetable Broth or Water
- to taste Salt
- to taste Black Pepper(freshly ground)
- 2 tbsp Fresh Parsley(chopped, for garnish)
👨🍳 Instructions
- 1
Cook the wide egg noodles according to package directions until al dente. Drain and set aside.
💡 Tip: Reserve a little pasta water in case the dish seems too dry. - 2
In a large pan or pot, cook the diced bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the pan.
- 3
Add the chopped onion to the bacon fat and sauté until softened and translucent.
- 4
Add the drained sauerkraut and caraway seeds to the pan. Stir well and cook for about 10-15 minutes, allowing the sauerkraut to heat through and develop flavor.
- 5
Add the cooked noodles and vegetable broth (or water) to the sauerkraut mixture. Stir to combine and cook for another 5 minutes, allowing the noodles to absorb some of the flavors.
- 6
Stir in the butter until melted. Season with salt and freshly ground black pepper to taste. Gently fold in most of the crispy bacon.
💡 Tip: Taste and adjust seasoning carefully, as sauerkraut and bacon are already salty. - 7
Serve hot, garnished with the remaining crispy bacon and fresh chopped parsley.
💡 Pro Tips
- ✓Ensure the sauerkraut is well-drained to avoid a watery dish.
- ✓Using good quality, smoky bacon will enhance the flavor significantly.
- ✓Adjust the amount of caraway seeds to your preference; some find it a strong flavor.
🔄 Variations
- For a vegetarian version, omit the bacon and sauté the onions in butter or oil, adding a pinch of smoked paprika for depth.
- Add a dollop of sour cream or a swirl of crème fraîche when serving.
- Some recipes include a small amount of sugar to balance the acidity of the sauerkraut.