- 2 lbs. stew meat, cut in 1-inch cubes
- 2 Tablespoons flour
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 2 medium onions, sliced
- 1 clove garlic, minced
- 1 teaspoon dill weed
- 1 teaspoon caraway seed
- 1 teaspoon paprika
- 1/2 cup water
- 1 cup dairy sour cream (optional)
- 1 can/jar (27 oz.) sauerkraut
- 2 Tablespoons Wild Fernleaf Dill Olive Oil
- Combine flour, salt and pepper. Dredge beef in flour combination and brown in Wildleaf Fernleaf Dill Olive Oil. Brown in batches so meat is not crowded. Pour off drippings.
- Add onion, garlic, dill weed, caraway seed, paprika and water to beef. Cover tightly and cook slowly until meat is tender (3-4 hours). This can also be cooked in a slow cooker after the browning process. After the meat is tender, if desired, stir in sour cream and heat through. To save calories, skip the sour cream. It's delicious without it.
- Heat sauerkraut, drain thoroughly and place on a hot platter.
- Serve meat mixture over sauerkraut or you can mix the stew and the sauerkraut together. Sprinkle with paprika.
- NOTE: If you're not fond of sauerkraut (although in this recipe, the taste of sauerkraut is tempered by the stew and dill flavors), this is also delicious served over noodles.