Instructions: Simmer the sauerkraut in the stock for 1 1/2 hours. Cook the onion in 1 oz. butter, add the flour, cook for 1 minute.

Chop the sauerkraut and add the onion mixture to it. Cut the meat into small pieces. Put the meat and the sauerkraut mixture into a casserole, add the wine, season with salt and paprika, mix well.

Cook in a slow oven with the lid on for 1 hour.

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