Ingredients
For 6 servings with a side dish
500g
Raw sauerkraut
2
Large onions
2
Red peppers
1
Clove of garlic
800g
Pork or beef stew meat
2 tbsp
Frying butter
2 tbsp
Sweet paprika
3 tbsp
Tomato paste
1 dl
White wine
8 dl
Chicken broth
1 tsp
Caraway, crushed
200g
Crème fraîche
Bay leaf
Salt
Black pepper
Fresh chives
Preparation
Squeeze the sauerkraut well. Finely chop the onions and garlic. Cut the peppers into strips. Season the meat with salt and brown it in batches in hot frying butter, then remove. Sweat the onions and peppers until they caramelize. Briefly sauté the garlic, paprika and tomato paste, deglaze with white wine and reduce completely.
Add the meat, sauerkraut, bay leaf and broth, season with caraway and pepper and braise, covered, for about 1¾ hours. Remove the lid and simmer down to the desired consistency. Season with salt and pepper,
stir in the crème fraîche and serve with freshly chopped chives.
