Polish Sausage-Kraut Skillet - cooking recipe

Ingredients

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

Preparation

In a 12-inch skillet, cook
onion
and garlic in butter or margarine until onion is tender,
but
not
brown.
Stir in potatoes, carrots, water, bouillon granules, sugar and caraway seed.
Bring to boiling; reduce heat.
Cover
and simmer 10 to 15 minutes or until vegetables
are
tender.
Place sauerkraut and Polish sausages atop vegetables.
Cover;
cook
15 minutes more or until sausages are
heated
through.
Stir
flour into sour cream;
stir into the
sausage-kraut
mixture
and
heat through. Season to taste with
salt and pepper.
Garnish with parsley. Makes 5 servings.