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).
- 1 1⁄2 lbs cubed sirloin
- 1 medium onion, chopped
- 2 tablespoons shortening
- 1⁄4 teaspoon paprika
- 1⁄3 teaspoon caraway seed
- 1⁄2 teaspoon salt (to taste)
- 1 cup water
- 1⁄2 lb sauerkraut
- 3 tablespoons flour
- 2 tablespoons lard
- 1 cup sour cream
- Fry onion in shortening over medium heat until wilted, add meat, paprika, caraway seeds, and salt and brown well.
- Add 1/2 cup water, cover and simmer over low heat for 45 minutes.
- Add about 2/3 of the sauerkraut and simmer for 30 minutes more.
- Brown the flour in lard, stirring well, and add to meat with remaining water.
- Allow to simmer for 5 minutes.
- Add sour cream and the remaining sauerkraut.
- Bring to a boil, then remove from heat and serve.
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.
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.
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!