You’ll want a thick slice of hearty bread to sop up this tasty stew.
Clean and slice mushrooms, mince shallot, and slice cornichons horizontally.
Add oil to pan over medium-high heat, then add mushrooms and shallots. Sauté for approx. 3 min. or until fragrant. Add beef and continue to cook for approx. 1 min. more, or until browned on all sides. Add ground paprika and bay leaf, as well as salt and pepper to taste and mix to combine. Add beef stock.
Lower heat to a simmer, then add sauerkraut and continue to cook for an approx. 30 – 40 min., or until the beef is tender. Add sugar to taste, then stir in the sliced cornichons. Remove from heat.
Transfer stew to two serving dishes and garnish with sour cream, parsley, and salt and pepper to taste.