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Traditional Viennese Beef Krautfleisch | Tender & Hearty
(0)
115 min
Under an hour
Gurkerl Küche
Traditionelles Altwiener Krautfleisch mit saftigem Rindfleisch, feinem Sauerkraut und festkochenden Erdäpfeln. Langsam im Backrohr geschmort, verfeinert mit edelsüßem Paprika, Kümmel und einem Löffel Sauerrahm. Ein wärmender Schmortopf nach bester österreichischer Wirtshausart.
Ingredients
Preparation method
Preparation & Searing
Preheat the oven to 160 °C top/bottom heat. Pat the beef dry and cut into approx. 3 cm cubes. Finely chop the onions, peel the garlic and slice finely. Briefly squeeze out the sauerkraut if needed.
Heat the clarified butter in an ovenproof casserole dish. Sear the beef cubes in batches on all sides until browned. Remove from the pot and set aside on a plate.
Base & Oven Braising
Sauté the onions in the remaining fat over medium heat until golden. Add garlic, tomato paste, and caraway seeds, and sauté for 1 minute. Briefly remove the pot from the heat, stir in the sweet paprika powder, and immediately deglaze with a generous splash of beef stock so that the paprika does not become bitter.
Chef's tip
Crispy, fresh farmhouse bread or a fluffy bread dumpling goes wonderfully with this.
As with many traditional stew dishes, the Krautfleisch tastes almost better reheated the next day, as the flavours infuse wonderfully overnight.
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