Sour Cream Boneless Roast

2 pounds boneless chuck roast, cut into 1-inch cubes
2 tablespoons vegetable oil
1-1/2 cups beef broth
2 medium onions, sliced
1 garlic clove, minced
1 teaspoon dill seed
1 teaspoon caraway seed
1 teaspoon paprika and
1 teaspoon salt
1/4 teaspoon pepper
1/4 cup cold water
3 tablespoons all-purpose flour
1 cup (8 ounces) sour cream
Hot cooked rice
1 can (14 ounces) sauerkraut, warmed

In a Dutch oven, brown beef in oil. Add the beef broth onions, garlic and seasonings. Cover and simmer for 2-1/2 hours or until beef is tender; reduce heat.

Combine water and flour until smooth; gradually stir into the beef mixture. Cook and stir for 2 minutes. Add sour cream and heat through (do not boil). Serve over rice with sauerkraut on the side. Makes 6-8 servings.