John Myers
Minced Meat and Sauerkraut Stew
The perfect minced meat and sauerkraut stew recipe with a picture and simple step-by-step instructions.
- 500 g Minced beef
- 3 Shallot
- 2 Clove of garlic
- 30 g Clarified butter
- 300 g Sauerkraut
- 900 ml Broth clear
- 4 Cloves
- 7 Juniper berries
- 6 Whole Pimento
- 2 Bay leaves
- 1 tsp Caraway seeds, whole
- 0,5 tsp Mustard seeds
- 1 El Dijon mustard, coarse-grained
- 1 tsp Brown sugar
- 1 tbsp Tomato paste, three times concentrated
- 1 tsp Noble sweet paprika powder
- 1 tsp Harissa, hot chilli paste
- 100 g Sour cream
- Fresh parsley for garnish
- Melt the clarified butter in a saucepan. Add the minced meat and fry until crumbly while stirring. Peel the shallots, cut in half and finely dice. Peel and finely chop the garlic. Put both in the saucepan and fry them.
- Stir in the tomato paste and mustard, deglaze with a little broth and simmer at a low temperature for approx. 20 minutes.
- Then add the sauerkraut and the remaining ingredients, mix well, bring to the boil. Cover and cook over low heat for approx. 40 minutes. Season to taste, seasoning if necessary.
- Mix the sour cream in a bowl. Spread the stew on plates, decorate each with a dollop of sour cream. Serve garnished with parsley.
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