6 servings
Ingredients:
4 Onions (250 g)
600 g turkey stew
1 1/2 tablespoons butter
3 tablespoons paprika (noble sweet)
salt
pepper
200 ml mild cider or apple juice
400 ml chicken stock (homemade or purchased)
600 g Sauerkraut (fresh pack if possible)
2 bay leaves
150 g yogurt (1.5 % fat)
3 stalks parsley
Method:
Peel onions and cut into very thin strips.
Wash meat and pat dry.
Heat the butter in a heavy saucepan. Sauté onions and meat together while stirring 5-6 minutes.
Sprinkle with paprika, add cider and chicken broth. Simmer covered for 10 minutes.
Add the sauerkraut and bay leaves and simmer for another 30 minutes.
Mix yogurt with salt and pepper.
Wash and dry parsley, shake, pluck off leaves, chop and mix well together with the yoghurt mixture.
Season stew with salt and pepper, now add the yoghurt and serve.
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