Sauerkraut-mushroom stew

Step 1/ 4

• 200 g champignon mushrooms
• 2 shallots
• 3 cornichons

• cutting board
• knife

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

Step 2/ 4

• 2 tbsp olive oil
• 300 g cubed beef chuck
• ½ tsp ground paprika
• 1 bay leaf
• 400 ml beef stock

• wooden spoon
• large pot

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.

Step 3/ 4

• 375 g canned sauerkraut
• sugar to taste

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.

Step 4/ 4

• 2 tbsp sour cream
• parsley for garnish
• salt
• pepper

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

Enjoy your meal!