Transylvania, formally part of Hungary, has beautifully flavoured and rich cuisine. In this dish the crunchy and edgy sauerkraut combines with the hearty beef stew, a unique culinary experience. Some home-made or fresh bread is almost essential as its gravy is as valuable as gold and every last drop should be mopped up.
800 g sauerkraut
900 g diced beef
1 tablespoon paprika powder
2 medium onions
3 tablespoon olive oil
100 ml water
2 bay leaves
5-7 whole black pepper
fresh white bread
Peel and chop up the onion then brown in olive oil. Move to the side and add the paprika powder, stir quickly for a few seconds then add 50 ml water and put back onto the hob. Add the beef and the water, season with salt and pepper then cover with a lid and cook it on low until the meat is almost brown, approximately 90 minutes.
Wash the sauerkraut in water and drain well, this helps to tone down the strong sour flavour. When the meat is almost cooked put the sauerkraut into the pot, add the bay leaf and cook for 15-20 more minutes.
When serving, scoop a spoon of sour cream on the top and offer some fresh bread.
Cooking time: 120 minutes
Tip: This is a typical dish that is even better when reheated
Calories and nutrition:
Calories: 545 Carbs:19 g Protein: 58.1 g Fat:20,9