3/4 cup all-purpose flour

1 teaspoon salt

1/4 teaspoon pepper

2 pounds beef stew meat -- cut into 1" pcs.

2 Tablespoons cooking oil

2 medium onions -- chopped

1 clove garlic -- minced

1 teaspoon dill weed

1 teaspoon caraway seed

1 teaspoon paprika

1/2 cup water

1 cup sour cream

27 ounces sauerkraut

additional paprika

In a bowl or plastic bag, combine flour, salt and pepper. Add beef; dredge or shake to coat. In a Dutch oven, brown the beef, half at a time, in oil; drain. Add onions, garlic, dill, caraway, paprika and water. Cover and simmer for 2 hours or until meat is tender, stirring occasionally. Stir in sour cream; heat through but do not boil. Heat sauerkraut; drain and spoon onto a serving platter. Top with the beef mixture. Sprinkle with paprika.