Sauerkraut-mushroom stew

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Julie

Julie

Editor-in-Chief

Difficulty

Easy 👌
45
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-2+
375 g canned sauerkraut
200 g champignon mushrooms
shallots
cornichons
2 tbsp olive oil
300 g cubed beef chuck
½ tsp ground paprika
bay leaf
400 ml beef stock
2 tbsp sour cream
sugar to taste
salt
pepper
parsley for garnish
Metric
Imperial

Utensils

  • cutting board
  • knife
  • wooden spoon
  • large pot

Nutrition per serving

Cal
587
Protein
37 g
Fat
43 g
Carb
12 g
  • Step 1/4

    Clean and slice mushrooms, mince shallot, and slice cornichons horizontally.
    • 200 g champignon mushrooms
    • shallots
    • cornichons
    • cutting board
    • knife

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

  • Step 2/4

    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.
    • 2 tbsp olive oil
    • 300 g cubed beef chuck
    • ½ tsp ground paprika
    • 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

    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

    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

    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
    • pepper

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