| Ingredients | Quantity |
| Hengstenberg Sauerkraut | 770 g |
| Champignon Mushrooms | 400 g |
| Shallots | 4 |
| Hengstenberg Cornichon Cocktails | 6 |
| Olive Oil | 4 Tbsp |
| Beef Chuck Cubed | 600 g |
| Hela Paprika Ground ASTA 100 | 1 Tbsp |
| Hela Bay Leaves Whole | 2 |
| Beef Stock | 800 ml |
| Sour Cream | 4 Tbsp |
| Sugar | To taste |
| Salt | To taste |
| Hela Pepper Black Ground | To taste |
| Hela Freeze Dried Parsley | For garnish |
Preparation:
- Clean and slice mushrooms, mince shallots and slice cornichons horizontally.
- 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.
- Add ground paprika and bay leaf, salt, and pepper to taste and mix to combine. Add beef stock.
- 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.
- Transfer stew to two serving dishes and garnish with sour cream, parsley, and salt and pepper to taste.