Yield: 6 servings
2 pounds beef stew meat, cut into 1-inch pieces
2 tablespoons cooking 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 cup sour cream
27 ounces sauerkraut
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.
Per Serving: 588 Cal (60% from Fat, 33% from Protein, 8% from Carb); 48 g Protein; 39 g Tot Fat; 11 g Carb; 4 g Fiber; 113 mg Calcium; 7 mg Iron; 960 mg Sodium; 168 mg Cholesterol