Description Edit

This recipe came from an estate sale. I obtained it when I purchased the family collection from the Poe Estate in Justin, Texas in 1987.

Ingredients Edit

Directions Edit

  1. Heat oil in heavy skillet or dutch oven.
  2. Cook onions until transparent then remove from pan and set aside.
  3. Add meat and brown on all sides.
  4. Add paprika, salt, caraway seeds, water, sauerkraut, onions and sugar then bring to a simmer.
  5. Cover and cook for 1 hour or until tender adding water if necessary.
  6. Fold in sour cream then heat to serving temperature and serve with hot noodles.

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