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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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I've had this recipe for quite a number of years. I won second place with it in a cooking contest sponsored by our local newspaper. Ingredients:
2 pounds boneless chuck roast, cut into 1-inch cubes |
2 tablespoons canola oil |
1-1/2 cups beef broth |
2 medium onions, sliced |
1 garlic clove, minced |
1 teaspoon each dill seed, caraway seeds, paprika and salt |
1/4 teaspoon pepper |
3 tablespoons king arthur unbleached all-purpose flour |
1/4 cup cold water |
1 cup (8 ounces) sour cream |
hot cooked rice |
1 can (14 ounces) sauerkraut, warmed |
Directions:
1. In a Dutch oven, brown beef in oil. Add the beef broth, onions, garlic and seasonings. Cover and simmer for 2-1/2 hours or until beef is tender; reduce heat.
2. Combine flour and water until smooth; gradually stir into the beef mixture. Cook and stir for 2 minutes. Add sour cream and heat through (do not boil). Serve over rice with sauerkraut on the side. Yield: 6-8 servings.
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