Polish Sausage Kraut Skillet

• 2 tablespoons butter
• 1 onion, sliced
• 2 cloves garlic, minced
• 1 cup water
• 2 potatoes, sliced
• 1 cup sliced carrots
• 2 tablespoons beef bouillon granules
• 1 teaspoon white sugar
• 1/2 teaspoon caraway seeds
• 1 (14.5 ounce) can sauerkraut, drained
• 1 pound kielbasa sausage
• 2 teaspoons all-purpose flour
• 1 cup sour cream
• salt and black pepper to taste

1. Heat the butter in a large skillet with a lid over medium heat; cook and stir the onion and garlic until the onion is translucent, about 5 minutes. Stir in the water, potatoes, carrots, beef bouillon granules, sugar, and caraway seeds; bring to a boil. Reduce the heat to a simmer, and cook until the potatoes and carrots are tender, stirring occasionally, about 15 minutes.
2. Place the sauerkraut on top of the vegetables in a layer, and place the sausages onto the sauerkraut. Cover, and cook until the sausages are heated through, about 15 minutes.
3. Whisk the flour into the sour cream in a bowl, and stir into the sauerkraut mixture. Bring to a simmer to thicken the sour cream, sprinkle with salt and pepper, and serve hot.

butter, onion, garlic, water, potatoes, carrots, beef bouillon granules, white sugar, caraway seeds, sauerkraut, kielbasa sausage, flour, sour cream, salt

Taken from www.allrecipes.com/recipe/69119/polish-sausage-kraut-skillet/ (may not work)