Ingredients
| 3/4 cup | all-purpose flour | | 1 tsp. | salt | | 1/4 tsp. | pepper | | 2 lbs. | beef stew meat, cut into 1-inch pieces | | 2 tbsp. | cooking oil | | 2 | md. onions, chopped | | 1 clove | garlic, minced | | 1 tsp. | dill weed | | 1 tsp. | caraway seed | | 1 tsp. | paprika | | 1/2 cup | water | | 1 cup | sour cream | | 1 jar (1-2/3 lb.) | sauerkraut | | Additional paprika |
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Instructions
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. 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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