Tobi Kretschmer
1 pound stew beef and 1 lb stew pork
1 lb or 2 big cans of German Sauerkraut
4 tbsp sunflower oil
2 medium size onions
1 glass dry red wine (optional)
3 tbsp tomato paste
caraway seeds to taste
3 tbsp Hungarian paprika powder
3 tbsp Paprika powder semi-hot or spicy chili pepper
salt, pepper to taste
2 tsp potato starch
3 cups of water
sour creme
Combine all ingredients in a Slow Cooker and heat for approximately 6 hours until meat is tender.
