Ingredients with Measurements:
- 1 lb. sauerkraut, drained and rinsed
- 6 slices bacon, diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 8 oz. mushrooms, sliced
- 1 tsp. caraway seeds
- 1 tsp. smoked paprika
- 1 tsp. dried thyme
- 2 cups chicken or vegetable broth
- Salt and pepper, to taste
Special equipment needed:
- Dutch oven or large pot with lid
Step-by-step instructions:
1. In a Dutch oven or large pot, cook bacon over medium heat until crispy. Remove bacon with a slotted spoon and set aside.
2. In the same pot, sauté onion and garlic in the bacon fat until softened.
3. Add mushrooms and cook until they release their liquid and start to brown.
4. Stir in caraway seeds, smoked paprika, and dried thyme.
5. Add sauerkraut and broth, and bring to a boil.
6. Reduce heat to low, cover, and simmer for 30 minutes.
7. Season with salt and pepper to taste.
8. Serve hot, garnished with crispy bacon.
Time:
Preparation time: 15 minutes
Cooking time: 45 minutes
5. Temperature:
Medium heat for cooking bacon and sautéing onion and garlic. Low heat for simmering the stew.
Serving size:
4-6 servings
Nutritional information:
Calories: 210
Fat: 11g
Carbohydrates: 14g
Protein: 14g
Sodium: 1200mg
Fiber: 6g
Sugar: 6g
Substitutions for ingredients:
- Use turkey bacon or omit bacon for a vegetarian version.
- Use fresh thyme instead of dried thyme.
- Use vegetable broth instead of chicken broth for a vegetarian version.
Variations:
- Add diced potatoes or carrots for extra vegetables.
- Use smoked sausage instead of bacon for a heartier stew.
- Add a splash of apple cider vinegar for extra tanginess.
Tips and tricks:
- Rinse the sauerkraut to remove excess salt and sourness.
- Use a lid to keep the stew from drying out.
- Serve with crusty bread to soak up the flavorful broth.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pot over low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve in bowls with a sprinkle of fresh parsley or chives.
Garnishes:
Crispy bacon bits, fresh herbs, or a dollop of sour cream.
Pairings:
Crusty bread, mashed potatoes, or roasted vegetables.
Suggested side dishes:
Green salad, coleslaw, or pickles.
Troubleshooting advice:
- If the stew is too sour, add a pinch of sugar to balance the flavors.
- If the stew is too thick, add more broth or water to thin it out.
Food safety advice:
- Make sure to rinse the sauerkraut to remove any harmful bacteria.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Sauerkraut, bacon, and mushroom stew is a traditional Eastern European dish that has been enjoyed for centuries.
Flavor profiles:
Sour, smoky, savory, and earthy.
Serving suggestions:
Serve hot with crusty bread and a green salad on the side.
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Region: German