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Prep Time: 25 Minutes Cook Time: 120 Minutes |
Ready In: 145 Minutes Servings: 6 |
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One of my favorite things to do when I was growing up was to help my mother in the kitchen while she prepared traditional Czech dishes like this. It's a savory stick-to-your-ribs meal with beef and sauerkraut covered in a creamy sauce.Carl & Isobel Wanasek, Rogers, Arkansas Ingredients:
3/4 cups king arthur unbleached all-purpose flour |
1 teaspoon salt |
1/4 teaspoon pepper |
2 pounds beef stew meat, cut into 1-inch cubes |
2 tablespoons canola oil |
2 medium onions, chopped |
1 garlic clove, minced |
1 teaspoon dill weed |
1 teaspoon caraway seeds |
1 teaspoon paprika |
1/2 cup water |
1 cup (8 ounces) sour cream |
2 cans (14 ounces each) 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. Yield: 6 servings.
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