Jager Beef Soup Recipes

JAGER BEEF SOUP

Steps:

• Brown beef cubes in oil in large Dutch oven over medium heat.
• Add onion and bell pepper; cook 5 minutes, stirring occasionally.
• Add tomatoes, beef broth, tomato paste, wine, water, potatoes, carrots, sugar, paprika, salt, caraway seed, pepper, bay leaves and red pepper.
• Heat to a boil; reduce heat.
• Cover and simmer 1 1/2 hours or until beef is tender.
• Discard bay leaves.
• To serve, ladle into serving bowls and top with sour cream or yogurt.
• Garnish with parsley.

JAGER-EINTOPF (HUNTER'S BEEF STEW)

Steps:

• In a frypan saute onions and mushrooms in vegetable oil until soft.
• Add ground beef; saute mixture 3 to 4 minutes.
• Stir in broth; bring to a simmer.
• Add worcestershire sauce, 1/2 t salt, and 1/4 t pepper.
• Peel the potatoes and boil them in salted water until tender, about 30 minutes.
• Drain and put through a food mill or grinder.
• Beat in 2 T butter, 1/2 t salt, 1/4 t pepper.
• Adjust seasonings to taste.
• Beat in eggs.
• Layer mixtures in a 1 1/2-quart buttered baking dish.
• Spread 1/3 of potatoes on bottom of dish.
• Top with 1/2 of the meat mixture.
• Continue with layers, ending with a layer of potatoes.
• Sprinkle the top with bread crumbs, and dot with remaining butter.
• Bake at 375 degrees for 45 minutes and then at 400 degrees for 10 minutes more.

JäGER KOHL (HUNTER'S CABBAGE)

Steps:

• In a large skillet over medium heat, brown kielbasa and bacon. Add sliced potatoes and just enough water to make steam. Cook, covered, for 15 minutes.
• Add cabbage and sprinkle with flour, salt, pepper, and vinegar. Stir to combine. Cover and cook 45 minutes, or until cabbage is tender, adding water as needed.
• Serve with sour cream and caraway seeds, if desired.