Cook meats in oil with onions until all liquid has evaporated and it turns brown. Add garlic and cook 1 minute. Stir in tomato paste, kummel, salt, wine and 1/4 cup water.Simmer 1 h 30 to 2 hours. Adding more water if it starts to dry out. Meanwhile scald the sauerkraut with boiling water. Add the paprika to the stew and then the sauerkraut. Cover pan and cook another hour. Add very little water if needed. Stir in half the cream and bring to a boil. Serve in individual bowls with a boiled potato and topped with more sour cream. NOTES : The cooking time will depend on the cut of beef chosen. Recipe by: Miriam Posvolsky Posted to EAT-L Digest by Leon & Miriam Posvolsky
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|Serving Size: 1 Serving (422g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 136 (67%)|
|Amt Per Serving||% DV|
|Total Fat 15.1g||20 %|
|Saturated Fat 5.6g||28 %|
|Monounsaturated Fat 5.3g|
|Polyunsanturated Fat 2.9g|
|Cholesterol 22.4mg||7 %|
|Sodium 297.2mg||10 %|
|Potassium 742.3mg||20 %|
|Total Carbohydrate 16.8g||5 %|
|Dietary Fiber 7g||28 %|
|Sugars, other 9.8g|
|Protein 4.5g||6 %|
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Calories per serving: 203
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