|Canned luncheon meat||12 Ounce (1 Can)|
|Butter||1⁄4 Cup (4 tbs)|
|Chopped onion||3⁄4 Cup (12 tbs)|
|Garlic||2 Clove (10 gm), diced|
|Condensed beef broth||10 1⁄2 Ounce (1 Can)|
|Tomato juice||1 Cup (16 tbs)|
|Tomato paste||3 Tablespoon|
|Sauerkraut||1 Can (10 oz), drained|
|Dairy sour cream||1 Cup (16 tbs)|
Cut luncheon meat into 1/4-inch-thick slices and then into strips.
Heat butter in large skillet and brown meat and onion and garlic.
Stir in flour and sugar.
Add broth, tomato juice and paste and cook and stir until mixture comes to a boil and is thickened.
Arrange sauerkraut in bottom of buttered 21/2 -quart casserole.
Cover with meat and sauce.
Bake in a 350° F oven about 40 minutes.
Spoon sour cream over top, swirling lightly into mixture.