Sauerkraut Filet Pot

Ingredients

• 1 Shallot
• 100 g mushrooms
• 2 tbsp oil
• 150 g beef filet
• Salt
• Pepper
• 0.5 tsp paprika powder (sweet)
• 375 g sauerkraut (3‑minute cooking time, canned, drained weight)
• 250 ml Beef broth
• 3 cornichons (jar)
• 2 tbsp Sour cream

Instructions

1. 1.

   Peel and finely dice the shallot. Wipe mushrooms with a damp kitchen towel, clean them, and slice into rounds.

2. 2.

   Heat oil in a pot, add mushrooms and shallot, stirring occasionally for 3 minutes over medium heat.

3. 3.

   Pat the filet dry; depending on thickness cut lengthwise in half and slice thinly.

4. 4.

   Add meat to the mushroom‑shallot mix and cook with stirring for 1 minute. Season with salt, pepper, and 2–3 pinches of paprika powder.

5. 5.

   Pour sauerkraut and broth into the pot, bring to a boil, remove from heat, cover, and let stand for 3 minutes.

6. 6.

   Drain cornichons, cut diagonally into thin slices, and mix under the sauerkraut.

7. 7.

   Season the sauerkraut filet pot with salt and pepper, plate it. Whisk sour cream smooth, spoon 1 tbsp over the kraut, and sprinkle a little paprika powder.