Ingredients
- 500g sauerkraut
- 900g prime rib
- 1 yellow onion
- 1 green pepper
- 3 cloves of garlic
- 3-4 tbsp tomato puree
- 2 tbsp paprika powder
- 1 teaspoon cumin seeds
- 2-3 bay leaves
- 1 tablespoon stock or 2 cubes
- salt and pepper
- 2 teaspoons cornstarch
- 4-5 dl water
- oil for frying
Do this
Cut the meat into pieces. Cut onion and parpika into small cubes, finely chop garlic. Heat oil, fry onion until it turns brown. Turn the meat over and fry until the meat is browned. Stir in garlic, paprika and fry some more. Add paprika powder, cumin seeds, tomato puree and fry everything while stirring. Pour over hot water, start with 4 dl. If it feels too dry, you can add more, the pot should not be watered. Add stock/broth, bay leaves, cover the pot with a lid and cook for 1 hour.
Add sauerkraut, preferably with some of the sauerkraut’s spade, and let the pot cook for another 1 hour. Add more water if needed.
Banda creme fraiche with cornstarch or wheat flour, mix until no lumps remain. Turn into the pot and mix. Season with salt and pepper. Let the pot simmer for about 15 minutes.
Serve with the desired side dish. I also had pickles and mashed potatoes.
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