BCL - Blackhorse Stew Best Dishes

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Blackhorse Stew

"A personal favorite of mine. This came to me in Fulda, Germany in 1980 from the Officer's Wives Club for the eleventh ACR. Serve over mashed potatoes."

Ingredients :

• five boneless red meat chops, reduce into cubes
• 2 tablespoons all-cause flour
• 1/2 pound bacon, diced
• 1 huge onion, diced
• 3 tablespoons paprika
• 1 (12 fluid ounce) can or bottle beer
• 1 (14.5 ounce) can sauerkraut, drained

Instructions :

Prep : 15M	Cook : 6M	Ready in : 1H15M

• Preheat oven to 350 tiers F (a hundred seventy five ranges C).
• Toss beef and flour collectively in a bowl to coat.
• Place bacon in a huge skillet and cook dinner over medium-high heat until sufficient fats renders to coat the lowest of the pan; add red meat and onion. Cook and stir the mixture till absolutely browned, about 10 mins. Drain about half of the grease from the skillet and return to warmness.
• Season aggregate with paprika; stir. Pour beer over the beef mixture, deliver to a simmer, and cook dinner 5 minutes.
• Spread sauerkraut into the bottom of a casserole dish. Pour red meat combination over the sauerkraut. Cover dish with aluminum foil.
• Bake in preheated oven for forty five mins.

Notes :

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