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Bohemian Beef Dinner

 Bohemian Beef Dinner
One of my favorite things to do when I was growing up was to help my mother in the kitchen while she prepared traditional Czech dishes like this. It's a savory stick-to-your-ribs meal with beef and sauerkraut covered in a creamy sauce.—Carl & Isobel Wanasek, Rogers, Arkansas
6 ServingsPrep: 25 min. Cook: 2 hours


  • 3/4 cups all-purpose flour
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 pounds beef stew meat, cut into 1-inch cubes
  • 2 tablespoons canola oil
  • 2 medium onions, chopped
  • 1 garlic clove, minced
  • 1 teaspoon dill weed
  • 1 teaspoon caraway seeds
  • 1 teaspoon paprika
  • 1/2 cup water
  • 1 cup (8 ounces) sour cream
  • 2 cans (14 ounces each) sauerkraut, rinsed and well drained
  • Additional paprika


  • In a large resealable plastic bag, combine the flour, salt and
  • pepper. Add beef; dredge or shake to coat. In a Dutch oven, brown
  • the beef in oil in batches; drain. Add the onions, garlic, dill,
  • caraway, paprika and water.
  • Cover and simmer for 2 hours or until meat is tender, stirring
  • occasionally.
  • Stir in sour cream; heat through but do not boil. Heat sauerkraut;

2 of 2

Bohemian Beef Dinner (continued)

Directions (continued)

  • drain and spoon onto a serving platter. Top with the beef mixture.
  • Sprinkle with paprika. Yield: 6 servings.
Nutritional Facts: 1 serving (1 each) equals 442 calories, 22 g fat (9 g saturated fat), 121 mg cholesterol, 1,321 mg sodium, 24 g carbohydrate, 5 g fiber, 34 g protein.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.