Yields 8 Portions
3 pounds lean Stewing beef
1/2 cup All-purpose flour
5 tablespoons Vegetable oil
2 large thinly sliced Onions
2 cloves minced Garlic
1 teaspoon Salt
1/2 teaspoon Pepper
12 ounces Beer
2 pounds Sauerkraut
2 tablespoons Marjoram
2 tablespoons Dark brown sugar
1 teaspoon Celery seed
1 whole Bay leaf
3/4 cup sliced Green olives
1 cup Cream
1/2 cup chopped Flat-Leaf Parsley
Level of Difficulty:
1 Hour 30 Minutes
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Rinse the sauerkraut and squeeze out the excess water. Set aside.
Cut the beef into 1 1/2 inch cubes. Dredge the meat in flour.
Heat 3 tablespoons of oil in a Dutch oven. Add only enough meat to cover the bottom of the pan without crowding. Brown on all sides, scraping and turning the cubes so that they don't burn. Remove the meat with a slotted spoon to a bowl, and continue until all the meat is browned, adding fresh oil as needed.
Add the remaining 2 tablespoons of oil to the pot. When it is hot, add the onions and cook for 6 to 7 minutes, stirring frequently until they are light brown and soft.
Stir in the garlic. Add the browned meat, salt, pepper, beer, sauerkraut, marjoram, brown sugar, celery seed, bay leaf and olives and stir to mix well.
Cover and transfer the pot to the oven and roast @ 325°F for 1 1/2 hours. Stir occasionally. After the meat is tender, remove the bay leaf, skim off any excess fat and stir in the cream. Add the parsley and serve.
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