Beef-Sauerkraut-Gulasch

Gulasch is a one-pot dish which I will normally cook during the cold months of the year.  This dish can be prepared in various ways using different kinds of meat and vegetables.  Our family's favourite is the one with Sauerkraut (sour cabbage) which is the healthiest option.  The following recipe does not involve much work and tastes great when served with a baguette!

Ingredients (serves 4):
600 g beef (lean), to be cut into 4 cm cubes
3 medium-size onions, to be peeled & coarsely diced
2 tbsp (level) plain flour
500 ml water
350 g potatoes, to be peeled & coarsely diced
250 g fresh or canned Sauerkraut (sour cabbage)
500 ml tomato juice or pureed tomatoes
2 bay leaves
4 dried juniper berries (Wacholderbeeren), to be lightly crushed just before adding to pot
3 tsp sugar or to taste
salt & ground black pepper to taste
3 tbsp oil

Method:
Prepare all ingredients and put them aside.

In a pot, heat oil over medium heat.  Add beef cubes in two portions and brown on all sides.  Remove to a side plate and repeat procedure.

Return all beef portions to pot and add onions.  Stir-fry for about 2 minutes and then, add salt and pepper.

Add plain flour and mix thoroughly.  Then, add water and stir well.  Bring to a light boil.  Cover pot and simmer over low/medium heat for about 50 minutes.

Then, add potato cubes and simmer covered for about 10 minutes.

Then, add Sauerkraut, bay leaves, lightly crushed juniper berries (Wacholderbeeren) and tomato juice.  Bring to a light boil.  Cover pot and simmer over medium heat for about 20 minutes.  Lastly, season with sugar, salt and ground black pepper to taste.

Serve hot!  This dish tastes great with any kind of bread!

Bon Appetit!