Beef rags with sauerkraut and apple

Name: beef rags with sauerkraut and apple
Total time: 150 min
Yield: 6
Ingredients: 750 gram skimmed bovine rag; 1.5 tablespoon curry powder; 50 gram butter; 1 large onion; 200 ml Meat bouillon; 1000 gram sauerkraut natural; 2 gold bar; 50 gram raisins; 2 teaspoon dried thyme

Ingredients

750 gram skimmed bovine rag
1.5 tablespoon curry powder
50 gram butter
1 large onion
200 ml Meat bouillon

1000 gram sauerkraut natural
2 gold bar
50 gram raisins
2 teaspoon dried thyme

Directions

Cut the onion into thin parts.
Cut the beef into large pieces (about 6 cm) and rub them in with salt and curry powder.
Heat the butter in a frying pan until the foam dries and fry the pieces of meat in portions around brown.
Fry the wedges of onion a little.
Pour in the stock and roast the meat covered for 1.5 hours.
Let the sauerkraut drain well in a colander, press out the moisture.
Peel the apples and remove the core.
Cut the apples into cubes of 2 cm.
Place the meat on a plate and mix the sauerkraut, apple, raisins and thyme through the frying juices.
Place the sauerkraut in the sauerkraut and simmer for a further 0.75-1 hour..