In a large saucepan, melt the butter and oil over moderate heat. When the foam subsides, add the onion and garlic and fry, stirring occasionally, for 5 to 7 minutes, or until the onions are soft and translucent but not brown. Add the meat, oregano, thyme, juniper berries, caraway seeds, salt, pepper and tomato juice to the pan, stirring with a wooden spoon until all the ingredients are well blended.
Increase the heat to high and bring to the boil. Reduce the heat to low and simmer the mixture for 1hr 45 min.
Add the sauerkraut to the pan, Then stir in the paprika. Cover and continue cooking for 45 minutes, or until the meat is tender.
With a wooden spoon, stir in the sour cream. Continue to cook for a further 2 or 3 minutes, or until the liquid is hot but not boiling.
Remove the pan from the heat and serve immediately.
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|Serving Size: 1 Serving (430g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 451 (69%)|
|Amt Per Serving||% DV|
|Total Fat 50.1g||67 %|
|Saturated Fat 23.1g||115 %|
|Monounsaturated Fat 18.8g|
|Polyunsanturated Fat 2.4g|
|Cholesterol 161.5mg||50 %|
|Sodium 217.5mg||8 %|
|Potassium 970mg||26 %|
|Total Carbohydrate 18.7g||6 %|
|Dietary Fiber 3.8g||15 %|
|Sugars, other 14.9g|
|Protein 32.4g||46 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 649
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