Braised Beef with Sauerkraut
Tender beef stewed with tangy sauerkraut, vegetables, and spices. A hearty, flavorful dish perfect for cold days!
Updated : 10 June, 2025
Easy
More than 1 hour.
Ingredients
1 kilograms
Beef
400 grams
Sauerkraut
1
Onion
2
Carrot
1
Bell pepper
to taste
Garlic
2 tablespoon
Tomato paste
2 tablespoon
Paprika
2
Laurel leaf
0.5 liter
Water
1 tablespoon
Wheat flour
6 tablespoon
Vegetable oil
to taste
Salt
to taste
Dry spices
to taste
Greens
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Advices
Advice
You can substitute beef with any other meat you prefer. However, cooking time, taste, and calorie content will vary. Pork and lamb are generally fattier, while chicken or turkey are leaner. Cooking time also depends on the meat cut and its age.
Preparation
Step 1
If using frozen meat, remove it from the freezer in advance and let it thaw completely at room temperature.
Step 2
Rinse and pat dry the meat. Cut the beef into small, evenly sized pieces and coat them lightly with flour.
Step 3
In a large deep skillet, heat 3–4 tbsp of vegetable or olive oil. Add the beef and fry, stirring occasionally, until browned and appetizing.
Step 4
Peel the onion, carrot, and garlic. Adjust the garlic quantity to your taste. Cut the bell pepper in half and remove the seeds. Rinse everything and chop the vegetables into small cubes.
Step 5
In a separate pan, heat the remaining oil and sauté the onion until translucent. Add the minced garlic and cook for another minute.
Step 6
Stir in the ground paprika and fry for another minute.
Step 7
Add the carrots, bell pepper, and tomato paste to the pan.
Step 8
Stir and let simmer on low heat for about 3–5 minutes, stirring occasionally to prevent burning.
Step 9
Add your favorite spices and seasonings, along with a bay leaf. I used a pinch of thyme, savory, and allspice.
Step 10
Add the sauerkraut along with its brine to the sautéed vegetables.
Step 11
Stir and cook for another 2–5 minutes.
Step 12
Transfer the sauerkraut and vegetables to the skillet with the browned beef. Pour in 1¾–2 cups (0.4–0.5 L) of cold water.
Step 13
Stir everything, season with salt to taste, and bring to a boil over high heat. Then cover with a lid, reduce the heat to low, and simmer for at least 1–1.5 hours (I stewed mine for about 1 hour and 50 minutes).
Step 14
Sprinkle with finely chopped fresh herbs and serve hot.