Stewed veal with sauerkraut is a traditional German dish. If you like meat and are currently looking for delicious and unusual recipes, then don’t underestimate this one! The meat is so soft and juicy that you will have the desire to eat it over and over again!
- butter : 4 Tbsp (unsalted)
- veal : 900 g
- onion : 1.5 cup (sliced)
- garlic : 1 tsp (minced)
- salt : 1 tsp
- black pepper : 0.5 tsp
- tomatoes : 1 cup (chopped)
- sour cream : 1 cup (full-fat)
- paprika : 2 tsp
- caraway seeds : 2 tsp (chopped or crushed in a mortar with pestle)
- sauerkraut : 2 can
- parsley : 3 Tbsp (chopped and fresh)
Stages of cooking
Take a sauté pan and heat butter in it on medium fire. Cut the veal into cubes, add salt and sauté until the meat starts browning.
Add onions to the meat and keep cooking for about 5 minutes. Then add garlic and cook for one more minute.
Now, add salt, black pepper and tomatoes. Then add water. 2 cups will be enough, but you may need more depending upon the size of your sauté pan. Bring the meat to a boil, then lower the heat and keep simmering. Don’t cover the pan. Cook for about 30 minutes or until the veal is ready.
Now, carefully remove the meat from the pan and set it aside in a bowl for a while. Then increase the heat and wait until the sauce is half reduced. Lower the heat now and put the meat back into the sauté pan.
Finally, add sour cream, crushed caraway seeds, paprika and keep simmering for about 20 minutes.
Take a medium-sized pot and heat sauerkraut on medium fire. Strain it before serving and top with the goulash. Enjoy!