1.5 kg stewing beef cut into 2.5 cm cubes
100 ml oil
400 g chopped onion
3 chopped cloves of garlic
50 g paprika
300 ml wine vinegar
600 ml beef stock
2 tsp caraway seeds
1 tsp marjoram
200 ml soured cream
salt and pepper
100 ml oil
400 g chopped onion
3 chopped cloves of garlic
50 g paprika
300 ml wine vinegar
600 ml beef stock
2 tsp caraway seeds
1 tsp marjoram
200 ml soured cream
salt and pepper
method
1. Season the meat and fry in the oil until brown on all sides. Drain in a colander and place in a pan for stewing.
2. Fry the onion and garlic in the same oil until golden, drain in a colander and add to the meat.
3. Sprinkle the meat and onions with paprika and moisten with the wine vinegar, stock and salt and pepper. Bring to the boil and skim; add the marjoram and caraway seeds and cover with a lid.
4. Simmer gently, either in the oven at 180°C or on top of the stove, for 1 1/2 hours.
5. When cooked remove all traces of fat and mix in the soured cream, or serve the cream in a sauceboat.
6. Serve accompanied by Sauerkraut.
2. Fry the onion and garlic in the same oil until golden, drain in a colander and add to the meat.
3. Sprinkle the meat and onions with paprika and moisten with the wine vinegar, stock and salt and pepper. Bring to the boil and skim; add the marjoram and caraway seeds and cover with a lid.
4. Simmer gently, either in the oven at 180°C or on top of the stove, for 1 1/2 hours.
5. When cooked remove all traces of fat and mix in the soured cream, or serve the cream in a sauceboat.
6. Serve accompanied by Sauerkraut.
serving amount
serves 10
rate this recipe
7.5
out of 10
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