Bavarian Beef Dinner
I've had this recipe for quite a number of years. I won second place with it in a cooking contest sponsored by our local newspaper.
I've had this recipe for quite a number of years. I won second place with it in a cooking contest sponsored by our local newspaper.
- 1 teaspoon salt
- 1 clove garlic minced
- 1 teaspoon paprika
- 1 1/2 cups beef broth
- 1/4 teaspoon pepper
- 1 cup sour cream
- 3 tablespoons all-purpose flour
- 2 tablespoons canola oil
- 1 teaspoon caraway seeds
- 1/4 cup cold water
- 2 medium onions sliced
- 2 pounds boneless chuck roast cut into 1-inch cubes
- 1 teaspoon dill seed
- 1 1/2 cups hot cooked rice
- 14 oz sauerkraut warmed
- Carbohydrate 22.1117005 g
- Cholesterol 115.171266666667 mg
- Fat 22.0122123333333 g
- Fiber 3.20989842701554 g
- Protein 44.7879875 g
- Saturated Fat 7.63441623333333 g
- Serving Size 1 1 - (531g)
- Sodium 1928.21618333333 mg
- Sugar 18.9018020729845 g
- Trans Fat 2.43700531666667 g
- Calories 472 calories
Step-by-step
- In a Dutch oven, brown beef in oil.
- Add the beef broth, onions, garlic and seasonings.
- Cover and simmer for 2-1/2 hours or until beef is tender; reduce heat.
- Combine flour and water until smooth; gradually stir into the beef mixture.
- Cook and stir for 2 minutes.
- Add sour cream and heat through (do not boil).
- Serve over rice with sauerkraut on the side.
Freezing dishes containing fermented vegetables and dairy requires specific handling. Sauerkraut maintains its structural integrity when frozen separately, whereas combining high-acid cabbage directly into a bulk batch before freezing can alter the texture of the braising liquid. Sour cream must be stirred in only after thickening the sauce with a flour and cold water slurry, heating gently without reaching a boil to prevent curdling. Substituting plain Greek yogurt for sour cream alters the fat percentage significantly, which requires careful temperature control during final warming to avoid separation.
Storage and Freezing Mechanics
Portion the cooled beef stew into airtight glass containers for refrigerator storage lasting up to four days. Freeze the braised beef without the dairy component for up to three months if longer preservation is necessary, whisking in the sour cream fresh upon thawing and reheating. Maintain a gentle simmer below 180 degrees Fahrenheit during the final heating stage to keep the emulsion stable.
Acid Balance and Technique
Rinse sauerkraut in cold water prior to warming if a milder lactic acid profile is preferred alongside the rich meat. Whisk the all-purpose flour and cold water mixture thoroughly before introduction to eliminate lumps, stirring continuously for precisely two minutes until the starches gelatinize fully.
