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Prep Time: 20 Minutes Cook Time: 120 Minutes |
Ready In: 140 Minutes Servings: 6 |
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A savory stick-to-your-ribs meal with beef and sauerkraut covered in a creamy sauce. Ingredients:
3/4 cup flour |
1 teaspoon salt |
1/4 teaspoon pepper |
2 lbs beef stew meat, cut into 1 inch cubes |
2 tablespoons vegetable oil |
2 medium onions, chopped |
1 garlic clove, minced |
1 teaspoon dill weed |
1 teaspoon caraway seed |
1 teaspoon paprika |
1/2 cup water |
1 (8 ounce) can sour cream |
1 (27 ounce) can sauerkraut |
Directions:
1. 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.
2. Stir in sour cream; heat through but do not boil. Heat sauerkraut; drain and spoon onto a serving platter. Top with beef mixture. Sprinkle with paprika.
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