Ingredients Jump to Instructions ↓

  1. 1 package(s) (16 ounces) potato dumplings (gnocchi) , fresh or frozen 2 teaspoon(s) vegetable oil

  2. 2 clove(s) garlic , crushed with press 1 medium onion , chopped 2 tablespoon(s) paprika , preferably sweet Hungarian 1 tablespoon(s) all-purpose flour

  3. 2 tablespoon(s) tomato paste

  4. 1 cup(s) chicken broth

  5. 1 bag(s) (16 ounces) sauerkraut , rinsed and drained 1 package(s) (17 ounces) fully cooked pork or beef roast au jus , cut into 1/2-inch cubes, reserving juices 5 cup(s) sour cream

Instructions Jump to Ingredients ↑

  1. Heat covered 4-quart saucepan of salted water to boiling over high heat. Add dumplings and cook as label directs. Drain.

  2. Meanwhile, in nonstick 12-inch skillet, heat oil over medium-high heat until hot. Add garlic and onion and cook 5 minutes or until browned, stirring occasionally. Stir in paprika and flour; cook 1 minute, stirring. Stir in tomato paste until blended. Add broth and heat to boiling; boil 1 minute.

  3. Add sauerkraut, meat, and meat juices to skillet; heat to boiling, stirring occasionally. Simmer 1 minute to heat through. Remove skillet from heat; stir in sour cream.

  4. To serve, arrange dumplings on 4 dinner plates. Spoon meat mixture over dumplings.


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