2 pounds beef stew meat, cut in 1-inch pieces
¼ cup vegetable oil
2 cups sliced onion
1 garlic clove, minced
1 teaspoon salt
1 can (10 ounces) tomato puree
1 cup water
1 cup sour cream
2 teaspoons paprika
2 teaspoons caraway seed
1 can (16 ounces) sauerkraut, rinsed and drained
2 tablespoons snipped parsley
1. Brown beef in oil in a skillet. Add onion and garlic. Saute about 5 minutes; drain off excess fat.
2. Add salt, tomato puree, and water. Put into a 2½-quart casserole.
3. Bake, covered, at 325° F 2 hours, or until meat is tender , stirring occasionally . Remove cover . Stir in sour cream , paprika, caraway seed, and sauerkraut. Bake an additional 15 minutes , or until heated through . Sprinkle with parsley.
8 SERVINGS