Polish Sausage-Kraut Skillet

• 1 medium onion, sliced
• 2 cloves garlic, minced
• 2 Tbsp. butter or margarine
• 2 medium potatoes, peeled and sliced
• 1 c. sliced carrots
• 1 c. water
• 2 tsp. instant beef bouillon granules
• 1 tsp. sugar
• 1 tsp. caraway seed
• 1 (16 oz.) can sauerkraut, rinsed and drained
• 5 precooked Polish sausages (about 1 lb.)
• 2 tsp. all-purpose flour
• 1 c. dairy sour cream
• parsley

1. In a 12-inch skillet, cook
2. onion
3. and garlic in butter or margarine until onion is tender,
4. but
5. not
6. brown.
7. Stir in potatoes, carrots, water, bouillon granules, sugar and caraway seed.
8. Bring to boiling; reduce heat.
9. Cover
10. and simmer 10 to 15 minutes or until vegetables
11. are
12. tender.
13. Place sauerkraut and Polish sausages atop vegetables.
14. Cover;
15. cook
16. 15 minutes more or until sausages are
17. heated
18. through.
19. Stir
20. flour into sour cream;
21. stir into the
22. sausage-kraut
23. mixture
24. and
25. heat through. Season to taste with
26. salt and pepper.
27. Garnish with parsley. Makes 5 servings.

onion, garlic, butter, potatoes, carrots, water, instant beef bouillon granules, sugar, caraway seed, sauerkraut, sausages, allpurpose flour, sour cream, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=593951 (may not work)