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🍽️ Quick Beef and Sauerkraut Stew

247 kcal · 30 min · 4 servings

Ingredients

• 1 shallot
• 100 g mushrooms
• 2 tbsp oil
• 150 g beef fillet
• salt
• pepper
• 0.5 tsp paprika powder (mild sweet)
• 375 g sauerkraut (3 minutes cooking time, can, drained weight)
• 250 ml beef broth
• 3 cornichons (jar)
• 2 tbsp sour cream

Instructions

1. 1. Peel the shallot and cut it into very small cubes.
2. 2. Clean the mushrooms with a damp cloth and slice them.
3. 3. Heat the oil in a large pot.
4. 4. Fry the mushrooms and shallots in the hot oil for 3 minutes, stirring occasionally.
5. 5. Pat the meat dry with kitchen paper.
6. 6. Cut the fillet in half lengthwise if necessary, then slice it into thin strips.
7. 7. Add the meat to the mushroom and onion mixture in the pot.
8. 8. Fry the meat for 1 minute while stirring constantly.
9. 9. Season the meat with salt, pepper, and 2 to 3 small pinches of paprika powder.
10. 10. Add the sauerkraut and broth to the pot.
11. 11. Bring the mixture to a boil.
12. 12. Remove the pot from the heat source.
13. 13. Cover the pot and let the dish rest for 3 minutes.
14. 14. Drain the cornichons.
15. 15. Slice the cornichons diagonally into thin slices.
16. 16. Set the cornichons aside.
17. 17. Stir the sour cream until smooth and free of lumps.
18. 18. Taste the sauerkraut and meat mixture and adjust the seasoning with salt and pepper.
19. 19. Stir the prepared cornichons into the sauerkraut.
20. 20. Portion the dish onto the plates.
21. 21. Place one tablespoon of the sour cream on top of the sauerkraut.
22. 22. Lightly dust the sour cream with paprika powder.

Nutrition per serving

• kcal: 247
• Protein: 21 g · Fett/Fat: 16 g · Carbs: 3 g