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German: Jaeger Eintopf [Hunter Stew]

Source of Recipe


Bon Appetit






List of Ingredients



• 3 Tbsp butter
  
• 3 Tbsp oil
  
• 1-1/2 lbs. beef bottom round, cut into 3/4-inch cubes
  
• 2 medium onions, coarsely cubed
  
• 3 Tbsp snipped fresh chives
  
• 4 Tbsp coarsely chopped parsley
  
• 1 lb. fresh mushrooms, trimmed and sliced
  
• 4 to 5 medium potatoes, peeled and cubed
  
• 1/3 cup dry German white wine
  
• 1 tsp imported sweet paprika
  
• 3/4 tsp salt
  
• 1/8 tsp freshly ground black pepper
  
• Generous pinch nutmeg
  
• 1/3 cup sour cream
  






Instructions



1. Melt 1-1/2 tablespoons with 1-1/2 tablespoons oil in heavy large skillet. Add beef cubes in batches and brown on all sides. Transfer to a 3- to 4-quart Dutch oven.
   
   
2. Melt 1/2 tablespoon butter with 1/2 tablespoon oil in medium skillet over medium heat. Add onions, chives and 2 tablespoons parsley, and cook 4 to 5 minutes. Add to meat in Dutch oven.
   
   
3. Melt 1 tablespoon butter with 1 tablespoon oil in same skillet. Add mushrooms, and cook 4 to 5 minutes. Add to meat. Blend in potatoes. Combine wine with paprika, salt, pepper and nutmeg in a small bowl. Pour over meat mixture and bring to a boil over medium heat. Reduce heat to low. Simmer 55 to 60 minutes, adding a little more wine, if necessary. Stir in sour cream and adjust seasoning.
   
   Garnish with remaining parsley.
   
   Serves 6