Beef stew with sauerkraut, peppers and potatoes

Ingredients

Directions

1. 1

   Wash the brisket. Peel and roughly chop 1 onion and carrot. Put the brisket, 2 litres of water, onion, carrot, some salt, peppercorns and bay leaf in a large pot.

2. 2

   Bring to the boil, if necessary skim and cook covered for about 2 hours. In the meantime wash, peel and dice the potatoes. Put them into cold water. Clean, wash and cut the peppers into pieces.

3. 3

   Peel and chop the remaining onion. Cut the bacon into cubes as well. When the meat is cooked, take it out and put it aside. Pour stock through a sieve and collect. Drain the potatoes.

4. 4

   Heat the oil in a pot, drain the bacon and finally fry the onion cubes briefly. Add sauerkraut, paprika and potatoes and pour on 1.5 litres of beef stock. Add marjoram, bring to the boil, cover and cook for about 20 minutes.

5. 5

   In the meantime wash parsley, dab dry and chop. Remove beef from bone and fat and cut into cubes. Add the meat to the stew, heat briefly and season with salt and pepper.

6. 6

   Arrange the stew in deep plates and sprinkle with parsley. Add a dash of sour cream and sprinkle with some sweet paprika.