Categories: Soups/stews, Beef, Hungarian 
      Yield: 4 servings 
  
      1 lb Beef stew meat, cut into            1 tb Paprika 
           1" cubes                          1/4 ts Salt 
      1 md Onion,chopped                     1/4 ts Caraway seed 
      2 ts Cooking oil                       1/4 ts Pepper 
      1 cn Beer (1 1/2 cups)                   3    Potatoes (about 1 lb.) 
    3/4 c  Water                               1 cn (8 oz) sauerkraut 
    1/4 c  Tomato paste                        2 tb Snipped parsley 
  
  In a Dutch oven cook meat and onion in hot oil until meat is brown.Add the 
  beer,water,tomato paste,paprika,salt,caraway seed and pepper.Cover;simmer 1 
  1/4 to 1 1/2 hours. Meanwhile, cut potatoes into 1" pieces.Add 
  potatoes,UNDRAINED sauerkraut, and parsley to skillet.Cook,covered,about 20 
  minutes or until vegetables are tender.Cook,uncovered,10 minutes more or 
  until mixture is thickened and most of the liquid is evaporated. Serves 4.