Part 0800.0005

[patsylabrador]

I've got some lovely braising steak for tomorrow and I have some good quality sauerkraut. I wondered whether to add the sauerkraut when I'm sweating the onions for a casserole. Do you think that would work or be disgusting? My family think I shouldn't experiment as that often doesn't work out well!

[Chucky Mama]

I'd save it and serve it with some good bangers and mash.

[Lesley]

I agree with CM ^^^^^

[patsylabrador]

Thanks. I'm not going to risk it then. The butcher added some fillet and rump to the steak so it would be a shame to spoil it. Ale for the casserole and sauerkraut with B&M.

[AMS]

No, it's a good idea! Try this recipe - it's delicious

 

Alison

 

Beef stew with sauerkraut and sausage

 

4 slices bacon

2 lb stewing beef, trimmed of fat and cut into 1-inch cubes and patted dry

2 onions, finely chopped

4 cloves garlic, minced

1 tbsp caraway seeds

1 tsp salt

½ tsp cracked black peppercorns

4 juniper berries or 2 tbsp gin

1 tbsp all-purpose flour

1 cup dry white wine

½ cup beef stock

4 cups sauerkraut, drained and rinsed

1 lb kielbasa sausage, cut into ¼-inch slices

sour cream

 

1. In a skillet, cook bacon over a medium-high heat for 30 seconds until crisp. Drain thoroughly on paper towel and crumble. Cover and refrigerate until ready to use. Drain all but 2 tbsp fat from pan.

2. Add beef, in batches, and cook, stirring, adding bacon fat if necessary, until lightly browned, about 4 minutes per batch. Using a slotted spoon, transfer to slow cooker stoneware.

3. Reduce heat to medium. Add onions to pan and cook, stirring, until softened, about 3 minutes. Add garlic, caraway seeds, salt, peppercorns and juniper berries. Cook, stirring, for 1 minute. Add flour and cook, stirring, for 1 minute. Add wine and stock, bring to a boil and cook, stirring, until mixture thickens. Stir in sauerkraut.

4. Transfer to slow cooker stoneware. Stir to combine. Cover and cook on Low for 8 hours or on High for 4 hours, until beef is very tender. Stir in sausage and bacon. Cover and cook on high for 15 minutes, until sausage is heated through. Serve with sour cream.

 

Serves 6