Ingredients
2 pounds boneless chuck roast, cut into 1-inch cubes2 tablespoons canola oil1-1/2 cups beef broth2 medium onions, sliced1 garlic clove, minced1 teaspoon each dill seed, caraway seeds, paprika and salt1/4 teaspoon pepper3 tablespoons all-purpose flour1/4 cup cold water1 cup sour creamHot cooked rice1 can (14 ounces) sauerkraut, warmed
Preparation
In a Dutch oven, brown beef in oil. Add the beef broth, onions, garlic and seasonings. Cover and simmer for 2-1/2 hours or until beef is tender; reduce heat.
Combine flour and water until smooth; gradually stir into the beef mixture. Cook and stir for 2 minutes. Add sour cream and heat through (do not boil). Serve over rice with sauerkraut on the side.
