Austrian Bauernschmaus with a Twist

Ingredients

• 500g (1.1 lb) lean pork loin, sliced 500g (1.1 lb) lean pork loin, sliced
• 500g (1.1 lb) beef sirloin, cubed 500g (1.1 lb) beef sirloin, cubed
• 4 medium potatoes, peeled and diced 4 medium potatoes, peeled and diced
• 2 carrots, peeled and sliced 2 carrots, peeled and sliced
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 200g (7 oz) sauerkraut 200g (7 oz) sauerkraut
• 200g (7 oz) green beans, trimmed 200g (7 oz) green beans, trimmed
• 200g (7 oz) mushrooms, sliced 200g (7 oz) mushrooms, sliced
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 teaspoon caraway seeds 1 teaspoon caraway seeds
• 1 teaspoon paprika 1 teaspoon paprika
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 12g, 3g
• Carbohydrates (total, sugars): 35g, 6g
• Protein: 45g
• Fiber: 8g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a large skillet, heat the vegetable oil over medium heat. Add the onions and garlic, and sauté until translucent.
3. 3.
   Add the pork loin and beef sirloin to the skillet, and cook until browned on all sides.
4. 4.
   Transfer the meat to a baking dish and sprinkle with caraway seeds, paprika, salt, and pepper. Cover with foil and bake for 1 hour.
5. 5.
   In the meantime, boil the potatoes and carrots in a separate pot until tender. Drain and set aside.
6. 6.
   In a large saucepan, heat a tablespoon of vegetable oil over medium heat. Add the green beans and mushrooms, and sauté until tender.
7. 7.
   Add the sauerkraut to the saucepan and cook for an additional 5 minutes.
8. 8.
   Finally, add the cooked potatoes and carrots to the saucepan, and gently mix everything together.
9. 9.
   Remove the meat from the oven and serve alongside the vegetable mixture.

Treat your ingredients with care...

• Pork loin — Make sure to slice the pork loin thinly to ensure even cooking and tenderness.
• Beef sirloin — Cubing the beef sirloin allows for quicker cooking and enhances the tenderness of the meat.
• Sauerkraut — Rinse the sauerkraut under cold water before using to reduce its tanginess if desired.
• Caraway seeds — Toast the caraway seeds in a dry skillet for a few minutes to enhance their flavor before using.

Tips & Tricks

• For a smoky flavor, you can add a small amount of bacon or smoked paprika to the dish.
• Serve the Bauernschmaus with a dollop of sour cream or a side of mustard for added tanginess.
• Feel free to customize the vegetable selection based on seasonal availability.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated for a quick and delicious meal.
• Serve the dish with a side of crusty bread to soak up the flavorful juices.

Serving advice

Serve the Austrian Bauernschmaus with a generous portion of the meat and vegetable mixture on each plate. Garnish with fresh parsley for a pop of color. This dish pairs well with a glass of Austrian red wine or a refreshing apple cider.

Presentation advice

Arrange the sliced pork loin and cubed beef sirloin on a platter, surrounded by the colorful vegetable mixture. Sprinkle some caraway seeds and paprika on top for an added visual appeal. Serve the sauerkraut in a separate bowl to allow guests to add it according to their preference.