German-Style Braised Challow Wrap
A hearty, slow-cooked German-inspired dish featuring sweet onions and tender meat, served in a crispy wrap.
Ingredients
- ●1 large challow
- ●1 wrap
- ●1 lb ground beef
- ●1 large onion
- ●1 tsp caraway seeds
- ●2 tbsp all-purpose flour
- ●2 cups beef broth
- ●1 tsp mustard
- ●to taste salt
- ●to taste black pepper
- ●2 bay leaves
Instructions
- 1
Brown the ground beef in a large Dutch oven over medium-high heat, breaking it up into small pieces as it cooks.
- 2
Remove the browned beef from the pot and set it aside.
- 3
Add the chopped onion to the pot and cook until it's softened and lightly browned, about 5 minutes.
- 4
Add the caraway seeds, flour, beef broth, mustard, salt, and pepper to the pot, stirring to combine.
- 5
Return the browned beef to the pot and bring the mixture to a boil.
- 6
Reduce the heat to low, cover the pot, and simmer the mixture for 2 1/2 hours, or until the meat is tender.
- 7
About 30 minutes before serving, cook the challow by slicing it thinly and sautéing it in a pan with a little bit of oil until it's softened and lightly browned.
- 8
To assemble the wraps, place a few slices of the cooked challow on a plate, followed by a spoonful of the beef mixture.
- 9
Top the beef mixture with a sprinkle of chopped fresh parsley and a dollop of sour cream, if desired.
- 10
Serve the wraps hot, garnished with additional parsley and a side of rye bread or potato salad, if desired.