Sauerkraut Mushroom Stew



Hengstenberg Sauerkraut

770 g

Champignon Mushrooms

400 g



Hengstenberg Cornichon Cocktails


Olive Oil

4 Tbsp

Beef Chuck Cubed

600 g

Hela Paprika Ground ASTA 100

1 Tbsp

Hela Bay Leaves Whole


Beef Stock

800 ml

Sour Cream

4 Tbsp


To taste


To taste

Hela Pepper Black Ground

To taste

Hela Freeze-Dried Parsley Cut

For garnish



  1. Clean and slice mushrooms, mince shallots and slice cornichons horizontally.
  2. Add oil to the pan over medium-high heat, then add mushrooms and shallots. Sauté for approximate 3 minutes or until fragrant. Add beef chuck and continue to cook until browned on all sides.
  3. Add ground paprika and bay leaf, salt, and pepper to taste and mix to combine. Add beef stock.
  4. Lower heat to a simmer, then add Sauerkraut and continue to cook for an approximate 30-40 minutes until the beef is tender. Add sugar to taste, then stir in the sliced cornichons. Remove from heat.
  5. Transfer stew to two serving dishes and garnish with sour cream, parsley, and salt and pepper to taste.