Freezing Suitable: add flour and soured cream when reheating.
ingredients
serves 4
1/2 pound Onions
1 Garlic clove
3 tbsp Oil
3/4 pound Stewing beef
12 ounce Canned sauerkraut
1/2 tsp Fennel seeds
1/2 tsp Coarse salt
3 1/2 pints Stock
4 slices Fatty bacon
2 Frankfurters
1 tbsp Paprika
2 tbsp All purpose flour
4 tbsp Water
2 tbsp Soured cream
method
1. Peel and slice onions; peel and crush garlic. Heat 2 tbsp oil in large saucepan. Add onions and garlic and fry over moderate heat till golden. Cut beef into small cubes, add to pan and brown all over.
2. Add drained canned sauerkraut, fennel seeds and coarse salt to the pan. Cover with the stock (made with 2 stock cubes if necessary) and simmer gently for 1 hour or till meat is tender.
3. Derind and roughly chop the bacon. Fry bacon in remaining oil in a skillet till crisp, then add the sliced frankfurters and paprika. Cook for 5 minutes, then remove and add to the saucepan.
4. Blend flour with cold water in a bowl till smooth, then stir into the soup mixture and cook for a further 5 minutes. Stir in the soured cream, adjust the seasoning and serve at once with slices of black bread.
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