Total Time
1hr 40mins
Prep 10 mins
Cook 1 hr 30 mins

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).

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.
Most Helpful

Ahhhh. This turned out so good. My grandmother would have been proud. I even went to the store to buy the lard....hey, she cooked with it and lived to be 93!! I followed the recipe exactly except I gave the sauerkraut a light rinsing before using it. Thanks for sharing this recipe, Kevin.

Merlot July 11, 2002

Very good! Much enjoyed by myself (a kraut lover) AND my partner (not too keen on kraut.) I used a bit less fat than called for, as well as low-fat sour cream. I also used 2 tsps sweet Hungarian paprika and 1 tsp caraway.

Jenny Sanders September 16, 2002

This recipe is great the only thing I was taught diffently was to use pork instead..... :) I will have to try this version to compare!

michelka November 23, 2010