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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. 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. | 2. Stir in sour cream; heat through but do not boil. Heat sauerkraut; drain and spoon onto a serving platter. Top with beef mixture. Sprinkle with paprika. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
flour	3/4	cup		433.71	94.954	7.0508	1.6827
salt	1	teaspoon		-	-	-	-
pepper	1/4	teaspoon		1.4432	0.3677	0.0597	0.0187
beef stew meat	2		cut	806.9352	0.0	179.5204	4.5333
vegetable oil	2	tablespoons		234.46400000000003	0.0	0.0	27.2
onion	2		chopped	88.0	20.548000000000002	2.42	0.22
garlic clove	1		minced	4.47	0.9918	0.1908	0.015
dill weed	1	teaspoon		0.0797	0.013000000000000001	0.0064	0.0021
caraway seed	1	teaspoon		6.992999999999999	1.0479	0.4152	0.3064
paprika	1	teaspoon		6.486000000000001	1.2418	0.3252	0.2965
water	1/2	cup		0.0	0.0	0.0	0.0
cream	1	can	sour	569.955	13.3277	7.0237	55.7001
sauerkraut	1	can		40.4498	9.1118	1.9373	0.2981

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.