Polish Sausage Kraut Skillet

Ingredients

• 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

Directions

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.

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.

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.