Sauerkraut-mushroom stew

  • 20 Minuten
  • easy
  • 4 Persons

The beginning

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


770 g canned sauerkraut

400 g champignon mushrooms

4 shallots

6 cornichons

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