Recipe by Kevin Young
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).
Top Review by Merlot
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.
- 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
Directions See How It's Made
- 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.