Tavern Beef Stew

By The Krautfather  

September 24, 2012


1 tbs. oil

1 cup chopped onions

2 tbs. butter or margarine

½ pound veal, cubed

½ pound beef, cubed

¾ pound pork, cubed

1 tsp coarsely ground black pepper

2 tbs. sweet paprika

3 lbs. sauerkraut

1 tbs. dark brown sugar

1 tbs. caraway seeds

1 cup beef broth

1 12 oz. can beer

1-½ cups sour cream

Salt and pepper to taste

Chopped parsley


1Cook onions in oil until wilted.

2Remove, set aside.

3In pan add butter and brown meat.

4Add all ingredients but, parsley and sour cream.

5Return onions and heat to boiling.

6Reduce and simmer for 2 ½ hours.

7Stir in the sour cream, check seasonings.

8Sprinkle with parsley.


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