Bohemian Beef Dinner
Submitted by 71717
Bohemian beef stew seasoned with paprika, caraway seeds, and dill, simmered until fork-tender and finished with sour cream. Served over warm sauerkraut for a hearty Czech-inspired dinner.
Somewhere between a Hungarian goulash and a German sauerbraten, this Bohemian beef dinner sits right in the sweet spot of Central European comfort food.
Flour-dredged stewing beef gets browned in batches, then simmered low and slow with onions, garlic, paprika, caraway seeds, and dill until the meat practically dissolves.
A generous cup of sour cream stirred in at the finish turns the braising liquid into a creamy, tangy sauce.
Spoon it all over a bed of warm sauerkraut and hit it with an extra dusting of paprika. It’s the kind of meal that makes a cold evening feel like a gift.
Kitchen Tips
- Brown the beef in batches. Crowding the Dutch oven drops the temperature and steams the meat instead of searing it.
- Stir the sour cream in off the heat or over very low flame. Boiling will cause it to curdle and break.
- Caraway seeds are the signature flavor here. They bring that unmistakable Central European warmth that ties the whole dish to its roots.
Ingredients
Directions
In a bowl or plastic bag, combine flour, salt and pepper.
Add beef; dredge or shake to coat.
In a Dutch oven, brown the beef, half at a time, in oil; drain.
Add onions, garlic, dill, caraway, paprika and water.
Cover and simmer for 2 hours or until meat is tender, stirring occasionally.
Stir in sour cream; heat through but do not boil.
Heat sauerkraut; drain and spoon onto a serving platter.
Top with the beef mixture. Sprinkle with paprika.
Comments
