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Prep Time: 25 Minutes Cook Time: 120 Minutes |
Ready In: 145 Minutes Servings: 6 |
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Ingredients:
3/4 cup(s) all-purpose flour |
1 teaspoon(s) salt |
1/4 teaspoon(s) pepper |
2 pound(s) beef stew meat, cut into 1-inch cubes |
2 tablespoon(s) canola oil |
2 medium onions, chopped |
1 garlic clove, minced |
1 teaspoon(s) dill weed |
1 teaspoon(s) caraway seeds |
1 teaspoon(s) paprika |
1/2 cup(s) water |
1 cup(s) (8 ounces) sour cream |
2 14-ounce can(s) sauerkraut, rinsed and well drained |
additional paprika |
Directions:
1. • In a large resealable plastic bag, combine the flour, salt and pepper. Add beef; dredge or shake to coat. In a Dutch oven, brown the beef in oil in batches; drain. Add the onions, garlic, dill, caraway, paprika and water.
2. • Cover and simmer for 2 hours or until meat is tender, stirring occasionally.
3. • 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.
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