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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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1 tablespoon oil
1 cup chopped onions
2 tablespoon butter or margarine
¼ pound veal, cubed
¼ pound beef, cubed
⅓ pound pork, cubed
1 teaspoon coarsely ground black pepper
2 tablespoon sweet paprika
3 pounds sauerkraut
1 tablespoon dark brown sugar
1 tablespoon caraway seeds
1 cup beef broth
1 12 ounce can beer
1 ¼ cups sour cream
salt and pepper to taste
chopped parsley
Cook onions in oil until wilted. Remove, set aside. In pan add butter and brown meat. Add all ingredients but, parsley and sour cream. Return onions and heat to boiling. Reduce and simmer for 2 ¼ hours. Stir in the sour cream, check seasonings. Sprinkle with parsley.