Ingredients with Measurements:
- 2 lbs beef chuck roast, cut into cubes
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 tsp paprika
- 1/2 tsp caraway seeds
- 1/2 tsp black pepper
- 1/2 tsp salt
- 1 lb sauerkraut, drained and rinsed
- 1/2 cup tomato sauce
- 1/2 cup beef broth
- 2 tbsp olive oil
Special equipment needed:
- Dutch oven or heavy-bottomed pot with lid
Step-by-step instructions:
1. Preheat oven to 350°F.
2. In a Dutch oven or heavy-bottomed pot, heat olive oil over medium-high heat.
3. Add beef cubes and brown on all sides, about 5-7 minutes.
4. Add chopped onion and minced garlic to the pot and cook until onion is translucent, about 3-5 minutes.
5. Add paprika, caraway seeds, black pepper, and salt to the pot and stir to combine.
6. Add sauerkraut, tomato sauce, and beef broth to the pot and stir to combine.
7. Cover the pot with a lid and transfer to the preheated oven.
8. Bake for 2-3 hours, or until the beef is tender and the sauerkraut is cooked through.
9. Remove from the oven and let cool for 5-10 minutes before serving.
Time:
Preparation time: 15 minutes
Cooking time: 2-3 hours
Temperature:
Oven temperature: 350°F
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories per serving: 350
Fat per serving: 15g
Carbohydrates per serving: 15g
Protein per serving: 35g
Substitutions for ingredients:
- Beef chuck roast can be substituted with beef stew meat or beef sirloin.
- Tomato sauce can be substituted with canned diced tomatoes or tomato paste.
- Beef broth can be substituted with chicken or vegetable broth.
Variations:
- Add chopped potatoes or carrots to the pot for a heartier meal.
- Use pork or chicken instead of beef for a different flavor.
- Add a splash of red wine to the pot for extra depth of flavor.
Tips and tricks:
- Make sure to brown the beef cubes well before adding the onion and garlic for maximum flavor.
- Rinsing the sauerkraut helps to reduce its sourness.
- If the liquid in the pot evaporates too quickly, add more beef broth or water as needed.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, transfer the leftovers to a microwave-safe dish and heat in the microwave for 1-2 minutes, or until heated through.
Presentation ideas:
Serve the beef and sauerkraut podvarak in individual bowls or on plates, garnished with fresh parsley or chopped green onions.
Garnishes:
Fresh parsley or chopped green onions.
Pairings:
This dish pairs well with crusty bread and a side salad.
Suggested side dishes:
- Roasted potatoes
- Steamed vegetables
- Mashed sweet potatoes
Troubleshooting advice:
- If the beef is tough, it may need to cook for longer. Return the pot to the oven and continue cooking until the beef is tender.
- If the sauerkraut is too sour, rinse it well before adding it to the pot.
Food safety advice:
- Make sure to cook the beef to an internal temperature of 145°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Podvarak is a traditional Serbian dish made with sauerkraut and meat. It is typically served during the winter months and is a popular comfort food.
Flavor profiles:
This dish is savory and slightly sour, with a hint of sweetness from the tomato sauce.
Serving suggestions:
Serve the beef and sauerkraut podvarak with a side of crusty bread and a glass of red wine for a cozy winter meal.
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