Ingredients
3/4 cups all-purpose flour1 teaspoon salt1/4 teaspoon pepper2 pounds beef stew meat, cut into 1-inch cubes2 tablespoons canola oil2 medium onions, chopped1 garlic clove, minced1 teaspoon dill weed1 teaspoon caraway seeds1 teaspoon paprika1/2 cup water1 cup sour cream2 cans (14 ounces each) sauerkraut, rinsed and well drainedAdditional paprika
Preparation
In a bowl or dish, combine the flour, salt and pepper. Add beef and toss to coat. In a Dutch oven, brown the beef in oil in batches; drain. Add the 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.
