Ingredients:
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
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
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