Looking for healthier Oktoberfest fare? Try this hearty stew makeover,loaded with delicious lean meat, sauerkraut, potatoes, and onions.
This recipe serves: 8
3/4 pound reduced-fat sausage, sliced or crumbled
1 pound beef sirloin,cubed
1 pound lower sodium, lean ham, cubed
2 tablespoons canola oil
2 medium onions, chopped
1/4 cup sweet paprika
1/2 pound sauerkraut, rinsed well (not the canned variety)
3 bay leaves
1 teaspoon thyme, chopped
4 sprigs parsley
1 tablespoon caraway seeds
4 cups low-sodium chicken broth
Salt and pepper, to taste
2 pounds new potatoes, quartered, steamed
Heat a large skillet over medium-high heat and add the sausage. Brown well, about 5 minutes. Remove to a plate lined with paper towels. Add the beef and ham to the skillet and brown on all sides, about 5 to 7 minutes. Set aside.
In a large saucepan heat the canola oil over a medium heat and sauté the onions until translucent, about 10 minutes. Season with salt and pepper. Sprinkle the paprika over the onions and cook, stirring until thick and the raw aroma is gone.
Add the sauerkraut, stock, bay leaves, thyme, parsley sprigs, and caraway seeds and stir to combine. Bring to a boil and then reduce the heat, cover and cook for 45 minutes.
Add the sausage, beef, and ham and continue cooking for 10 minutes more. Season with salt and pepper to taste.
Serve the stew with the steamed new potatoes.
Serving Size: about 1 cup
Number of Servings: