Recipe by French Tart
A firm favourite of mine when I lived in Herford in West Germany. This recipe comes from a German friend of mine who lives in Bavaria, and is delicious served with sour cream, dumplings or noodles - oh yes, don't forget the crusty sourdough bread as well! Although this is nice served with the above accompaniments, it is essentially a one pot meal which is sufficient to feed most hungry families. It can be cooked on the top of the stove or in a crock pot; the latter method is my favourite, especially when I am very busy or I need to go out!
Top Review by Debbie R.
I really liked this; husband didn't. I used the crockpot method with round steak and the full amt of liquid. I just thickened it w/a little Wondra flour before serving. In retrospect, if I had peeled and diced the potatoes, I think they might have dissolved and thickened the liquid on their own. ZWT6
- 907.18 g lean and trimmed stewing beef
- 2 big onions, peeled and diced
- 29.58-59.16 ml olive oil
- 14.79 ml dried herbs (such as thyme, rosemary and marjoram)
- 14.78-19.71 ml sweet red paprika
- 2 large carrots, peeled and diced
- 4 potatoes, peeled and diced
- 425 g canpeeled tomatoes
- 14.79 ml tomato puree
- 9.85 ml garlic powder or 2 peeled crushed fresh garlic cloves
- 4.92 ml caraway seed
- 163 ml bottle red wine
- salt & freshly ground black pepper
- sour cream, to serve
Directions See How It's Made
- Heat olive oil in a casserole, add meat and pan fry until brown.
- Add onion and heat until transparent.
- Then add carrots, potatoes and herbs and stir for a few minutes.
- Add red wine, tomatoes, tomato puree, garlic powder and caraway seeds - simmer for about 2 to 3 hours, adding some water if necessary.
- Crock pot: cook in a crock pot on high for 4 to 5 hours - reduce the liquid if cooking this way to about 1/4 bottle red wine.
- Serve with sour cream, dumplings or noodles.(And crusty bread - such as German Sourdough bread.).