Tavern Beef Stew

By SewingDragonfly

My notes: I got this recipe when we were involved in muzzle loading. It is very good.

May need to thicken the stew slightly before adding sour cream if desired.

Ingredients

• 1 cup chopped onions
• 2 T vegetable oil, divided
• 1 T butter or margarine
• 1/2 lb veal, cubed
• 1/2 lb beef, cubed
• 3/4 lb boneless pork, cubed
• 1 tsp coarsely ground black pepper
• 2 T sweet paprika
• 1 T caraway seeds
• 1 T dark brown sugar
• 1 cup beef broth
• 1 (12 oz) can or bottle dark beer
• 3 lb sauerkraut
• 1 1/2 cups thick sour cream
• Chopped parsley

Preparation

Step 1

In large Dutch oven, cook onions in 1 T oil for about 7 minutes, or until wilted. Remove from pan and set aside. To Dutch oven, add remaining tablespoon of oil and the butter. Add veal, beef and pork and cook over high heat until browned. Add the reserved onions, pepper, paprika, sauerkraut, caraway, brown sugar, beef broth and beer; stir to mix.

Heat all to boiling, cover, reduce heat, and simmer for 2-2 ½ hours or until meats are tender.

Stir in sour cream. Taste, add salt if desired. Heat thoroughly and serve liberally sprinkled with chopped parsley and accompanied by buttered noodles.