| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Stew |
4 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Beef alcatra; cubed |
| 1/2 |
lb |
Pork-ribs; cubed |
| 2 |
tb |
Oil |
| 2 |
lg |
Onions; chopped |
| 2 |
|
Garlic clove; minced |
| 1 |
tb |
Kummel |
| 1 |
tb |
Tomato paste |
| 1/2 |
c |
Dry white wine |
| 1 |
lb |
Sauerkraut |
|
|
Salt; to taste |
| 3 |
tb |
Paprika |
| 1 |
c |
Sour cream |
INSTRUCTIONS
Cook meats in oil with onions until all liquid has evaporated and it turns
brown. Add garlic and cook 1 minute. Stir in tomato paste, kummel, salt,
wine and 1/4 cup water.Simmer 1 h 30 to 2 hours. Adding more water if it
starts to dry out. Meanwhile scald the sauerkraut with boiling water. Add
the paprika to the stew and then the sauerkraut. Cover pan and cook another
hour. Add very little water if needed. Stir in half the cream and bring to
a boil. Serve in individual bowls with a boiled potato and topped with more
sour cream.
NOTES : The cooking time will depend on the cut of beef chosen.
Recipe by: Miriam Posvolsky
Posted to EAT-L Digest by Leon & Miriam Posvolsky <miriamp@POBOX.COM> on
Sep 11, 1997
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