|Onion||1 Medium, sliced|
|Lean veal||1 Pound, cubed|
|Water||1 Cup (16 tbs)|
|Caraway seed||1 1⁄2 Teaspoon|
|Sauerkraut||2 Cup (32 tbs)|
|Dill||1 1⁄2 Teaspoon|
|Dairy sour cream||1 Cup (16 tbs)|
1. In a large pan, melt the butter. Add the veal to the pan and heat it over low heat till cooked through.
2. Add the caraway, dill, onion, water and simmer slowly for 2 hours. If required add more water to the pan and make sure that the meat does not stick to the pan.
3. Add sauerkraut to the pan and bring to the boil again
4. Add sour cream and heat through again
5. Serve hot