Thursday, September 17, 2009

Sweet and Sauer Beef

Thoroughly a Norsk-y dish and soooo good. I like to use short ribs, but you can use any kind of beef you would use in a stew; and like all recipes you can adjust the ingredients to the way you might like it. More or less sauerkraut, plain mustard instead of spicy mustard, etc....

2 lbs. short ribs
2 tablespoons oil
1 large onion chopped
1 16-ounce can sauerkraut, drained and rinsed.
1 cup beef broth
1 cup current jelly
2 tablespoons prepared spicy mustard
1 8-ounce can sliced water chestnuts
1/2 teaspoon salt
1/4 teaspoon fresh ground pepper
1/2 teaspoon caraway seed

Brown short ribs in oil in large dutch oven (remove ribs from pan and set aside), add onions and brown. Add beef broth, jelly, mustard, salt, pepper, caraway seed, simmer for 5-10 minutes. Add beef, water chestnuts and sauerkraut and mix well, continue to simmer slow for about 2 hours, or place dutch oven in a 250 F. oven for 2-3 hours, or in a crock pot on low for about 8 hrs. Serve over rice or dumpling noodles.

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