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  German Caraway Stew

1/2 lb cubed lean pork
1/2 lb cubed lean beef (stewing beef)
1/2 lb cubed lean veal
1 cup flour
1 Tbs paprika
1 tsp salt
1 tsp ground black pepper
1 medium onion, chopped (1 cup)
2 Tbs butter
3 cups chicken or beef stock
1 Tbs caraway seeds
1 cup sour cream

Combine the flour, paprika, salt, and pepper. Dredge the cubed meats in the flour mixture (I like to use a plastic food storage bag for this). Melt the butter in a heavy skillet and saute the chopped onion for 10 minutes, until soft. Add the meats and brown over high heat. Add the stock and the caraway seeds and cook covered, over low heat, until the meat is tender and most of the liquid is gone. Remove from heat and stir in the sour cream.

Yield: 4 to 6 Servings