Clean the mushrooms and cut them into thick slices. Finely chop the shallots and cut the gherkins into thin slices.
Ingredients: mushrooms, shallots, gherkins
Preparation of ingredients
Heat the oil in a saucepan over medium heat, add the mushrooms and shallots. Sauté for about 3 minutes until fragrant. Add the veal neck and stir-fry for 1 to 2 minutes or until browned on all sides. Add the paprika powder and bay leaf. Season to taste with salt and pepper and mix well. Add the beef stock.
Ingredients: mushroom, shallots, veal, paprika powder, bayleaf, salt, pepper
Add the sauerkraut
Reduce to a simmer, add the sauerkraut and simmer for 30-40 minutes until the meat is tender. Add sugar to taste. Add the chopped gherkins. Remove from the heat.
Ingredients: sauerkraut, sugar, gherkins
The finishing touch
Place the stew on a serving plate and garnish with sour cream and parsley. Season to taste with salt and pepper.
Ingredients: sour cream, parsley
- Download & Print
770 g canned sauerkraut
400 g champignon mushrooms
4 tbsp olive oil 600 g
cubed beef chuck
1 tbsp ground paprika
2 bay leaf
800 ml beef stock
4 tbsp sour cream
sugar to taste
salt and pepper to taste
parsley for garnish