Sour German Stew
A hearty, comforting stew with a tangy twist, featuring sour cabbage and a hint of traditional German flavors.
Ingredients
- ●1 head sour cabbageshredded
- ●1 pound beef stew meatcut into 1-inch cubes
- ●1 tablespoon caraway seeds
- ●2 tablespoons all-purpose flour
- ●2 tablespoons vegetable oil
- ●1 medium onionchopped
- ●2 medium carrotspeeled and chopped
- ●2 medium potatoespeeled and chopped
- ●2 cups beef broth
- ●1 cup sour cream
Instructions
- 1
Heat oil in a large Dutch oven over medium-high heat.
- 2
Add the beef and cook until browned, about 5 minutes. Remove from heat and set aside.
- 3
Add the onion, carrots, and potatoes to the pot and cook until the vegetables are slightly tender, about 5 minutes.
- 4
Add the flour and cook for 1 minute, stirring constantly.
- 5
Add the beef broth, caraway seeds, and beef back into the pot. Stir to combine.
- 6
Bring the stew to a boil, then reduce the heat to low and simmer, covered, for 1 1/2 hours.
- 7
Stir in the shredded cabbage and cook until tender, about 20 minutes.
- 8
Stir in the sour cream and cook until heated through.
- 9
Season with salt and pepper to taste.
- 10
Serve hot, garnished with chopped fresh parsley, if desired.