Here’s a quick translation of the recipe from Issue 1/2009 of Rezepte mit Pfiff
Ingredients for four people:
400g beef steak
2 tablespoons oil
1 tablespoon caraway seeds
300ml vegetable broth
1 red and 1 yellow pepper
Cut the steaks into strips as thick as your finger and fry in hot oil for approx. 5 min. Remove from the pan and leave them on the side.
Peel the potatoes and cube them. Heat them up with the caraway seeds in the vegetable broth and allow to simmer, covered, for about 10 minutes.
Meanwhile, cut the peppers in half, remove the seeds, wash them and cut them into stripes. Add the peppers and the sauerkraut to the potatos, add salt and pepper to taste and allow to simmer for a further 10 minutes.
Add the beef and heat through.
Serve with a spoonful of mustard.
Preparation time: 20 min
Cooking time: 25 min
Per portion: 390 kcal, 26g carbohydrates, 17g fat, 28g protein.
I used stewing steak cut into small pieces and left the meat in throughout to make sure it was tender. This worked fine. It isn’t very much meat so I think the small pieces worked better.
I steamed the potatoes as my boyfriend was traumatised by a raw potato when he was a child and always complains that they are undercooked. Steaming them means I get them guaranteed cooked through without risk of them falling apart. As a result, I reduced the amount of broth and mixed everything in together at once rather than the stages described above.