| 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
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