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“A good Czech recipe from "The Czechoslovak cookbook". Of course you've got to be a fan of sauerkrate (although the sour cream does take some of the bite out of it).”
READY IN:
1hr 40mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Fry onion in shortening over medium heat until wilted, add meat, paprika, caraway seeds, and salt and brown well.
  2. Add 1/2 cup water, cover and simmer over low heat for 45 minutes.
  3. Add about 2/3 of the sauerkraut and simmer for 30 minutes more.
  4. Brown the flour in lard, stirring well, and add to meat with remaining water.
  5. Allow to simmer for 5 minutes.
  6. Add sour cream and the remaining sauerkraut.
  7. Bring to a boil, then remove from heat and serve.

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