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Prep Time: 0 Minutes Cook Time: 120 Minutes |
Ready In: 120 Minutes Servings: 6 |
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Our family loves this dish. I make this on a blustery cold day when I want to snuggle up with a good book. Ingredients:
3 tbsp cooking oil |
1 c sour cream |
2 lb stewing beef |
hot cooked noodles |
3 medium onions. sliced thin |
2 tbsp paprika |
2 tsp salt |
1/4 tsp pepper |
1/4 tsp powdered marjoram |
1 clove garlic, crushed |
boiling water |
28 oz can sauerkraut , rinsed in cold water and pressed to remove water |
1 tsp caraway seeds |
1 tbsp butter |
1 tbsp flour |
Directions:
1. Heat oil in dutch oven. Add meat and brown well on all sides. Add onions and cook and stir until onions are golden. Sprinkle in paprika and cook and stir over moderate heat for 3 minutes. Add salt, pepper, marjoram and garlic, stir to blend and add boiling water to almost cover meat.
2. Cover and simmer until meat is tender, about 1 1/2 hours.
3. Spoon sauerkraut over top of meat and sprinkle in caraway seeds. Cover and simmer about 15 min until sauerkraut is hot. Push meat to one side of pan.
4. Cream butter and flour together and add little by little to the liquid in the pan, stirring constantly. Cook gently until smooth and thickened. Add sour cream , stir to blend and heat but do not boil.
5. Check for seasoning and serve over cooked noodles.
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