Veal with Sauerkraut

Name: Veal with Sauerkraut
Yield: Serves Four
Cuisine: Hungarian
Ingredients: 450 g/1 lb lean veal, diced; 1 onion, diced; 60 ml/4 tbsp vegetable oil; 5 ml/1 tsp paprika, or more as desired; 400 g/14 oz shredded sauerkraut, drained and well rinsed; crusty bread, to serve; coarse grain mustard, paprika and sage leaves, to garnish; 90 ml/6 tbsp beef or chicken stock; 1 bay leaf; whole red chilli, chopped, or to taste; salt and ground black pepper

Preparation info

Serves
Four

Difficulty
Easy

Appears in

The Complete Guide to Traditional Jewish Cooking

By Marlena Spieler

Published 2016

About

This tangy sauerkraut is simmered with veal and onions, tinted with paprika and spiced with mustard, reminiscent of Hungarian cuisine. It also gets a hit of hot chilli!

Ingredients

450 g/1 lb lean veal, diced
1 onion, diced
60

Europe
Hungary
Main course
Eastern Europe

Method

In a heavy frying pan, cook the veal in the oil until browned on all sides, then add the onions and continue to brown for 5 minutes or so.
Add the paprika and shredded sauerkraut. Stir well and transfer to a flameproof casserole.