Ingredients (4 servings)
| 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 | |
| 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