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Sauerkraut-mushroom stew

Difficulty: easy

Nutrition: Cal 587 / Protein 37g / Fat 43g / Carb 12g

„Hearty, warming, and satisfying-everything you want in a stew!“

Utensils

wooden spoon, cutting board, knife, large pot

Enjoy with

Rustic bread
You’ll want a thick slice of hearty bread to sop up this tasty stew.

RECOMMENDED PRODUCT

Mildessa Mild Wine Sauerkraut

Ingredients (4 servings)

770 g       canned sauerkraut
400 g   champignon mushrooms
4   shallots
  cornichons
4 tbsp   olive oil
600 g   cubed beef chuck
1 tbsp   ground paprika
2   bay leaf
800 ml   beef stock
4tbsp   sour cream
   

sugar to taste

salt and pepper to taste

parsley for garnish

Step 1

Clean and slice mushrooms, mince shallot, and slice cornichons horizontally.

cutting board, knife
200 g champignon mushrooms, 2 shallots, 3 cornichons

Step 2

Add oil to pan over medium-high heat, then add mushrooms and shallots. Sauté for approx. 3 min. or until fragrant. Add beef and continue to cook for approx. 1 min. more, or until browned on all sides. Add ground paprika and bay leaf, as well as salt and pepper to taste and mix to combine. Add beef stock.

wooden spoon, large pot
2 tbsp olive oil, 300 g cubed beef chuck, 0.5 tsp ground paprika, 1 bay leaf, 400 ml beef stock

Step 3

Lower heat to a simmer, then add sauerkraut and continue to cook for an approx. 30 – 40 min., or until the beef is tender. Add sugar to taste, then stir in the sliced cornichons. Remove from heat.

375 g canned sauerkraut, sugar to taste

Step 4

Transfer stew to two serving dishes and garnish with sour cream, parsley, and salt and pepper to taste..

2 tbsp sour cream, parsley for garnish, salt and pepper to taste

„Hearty, warming, and satisfying-everything you want in a stew!“

Utensils

wooden spoon, cutting board, knife, large pot

Enjoy with

Rustic bread
You’ll want a thick slice of hearty bread to sop up this tasty stew.

RECOMMENDED PRODUCT

Mildessa Mild Wine Sauerkraut