1 tbs. oil
1 cup chopped onions
2 tbs. butter or margarine
½ pound veal, cubed
½ pound beef, cubed
¾ pound pork, cubed
1 tsp coarsely ground black pepper
2 tbs. sweet paprika
3 lbs. sauerkraut
1 tbs. dark brown sugar
1 tbs. caraway seeds
1 cup beef broth
1 12 oz. can beer
1-½ cups sour cream
Salt and pepper to taste
Chopped parsley

1. Cook onions in oil until wilted. Remove, set aside.
2. In pan add butter and brown meat.
3. Add all ingredients but, parsley and sour cream. Return onions and heat to boiling.
4. Reduce and simmer for 2 ½ hours.
5. Stir in the sour cream, check seasonings. Sprinkle with parsley.

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