4 Tbsp flour
2 lbs beef, cubed
1/2 tsp Hungarian Paprika
2 c. water
3 c saurkraut (big jar)
1 cup sour cream
Brown beef in skillet with enough oil to coat bottom of pan, flour, pinch of salt and pepper. Move beef to stock pot. Add onion, paprika, water, saurkraut, potatoes, a couple more shakes of salt & pepper. Simmer an hour or till meat is tender. Stir in sour cream before serving.
Now, this is from a soup place in Montpelier, Vermont & the recipe was hand-written with not very good directions. They were easy enough to understand, though here I have tried to write them a little more cohesively.
If you try out this recipe, let me know how it turned out. It's absolutely delicious!