| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Dairy | Dutch | Tasteofhome | 6 | servings |
INGREDIENTS
| 3/4 | c | All-purpose flour |
| 1 | ts | Salt |
| 1/4 | ts | Pepper |
| 2 | lb | Beef stew meat; cut into 1" pcs. |
| 2 | tb | Cooking oil |
| 2 | md | Onions; chopped |
| 1 | Clove garlic; minced | |
| 1 | ts | Dill weed |
| 1 | ts | Caraway seed |
| 1 | ts | Paprika |
| 1/2 | c | Water |
| 1 | c | Sour cream |
| 27 | oz | Sauerkraut |
| Additional paprika |
INSTRUCTIONS
In a bowl or plastic bag, combine flour, salt and pepper. Add beef; dredge or shake to coat. In a Dutch oven, brown the beef, half at a time, in oil; drain. Add onions, garlic, dill, caraway, paprika and water. Cover and simmer for 2 hours or until meat is tender, stirring occasionally. Stir in sour cream; heat through but do not boil. Heat sauerkraut; drain and spoon onto a serving platter. Top with the beef mixture. Sprinkle with paprika. Submitted to RecipeLu List by Ruth <pookypook@aol.com> by PookyPook <PookyPook@aol.com> on Jan 24, 1998. Recipe by: TASTE OF HOME DEC/JAN 1996 Converted by MM_Buster v2.0l.
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