Polish Sausage Kraut Skillet

Ingredients

• 2 tablespoons beef bouillon granules 
• 2 tablespoons butter 
• 0.5 teaspoon caraway seeds 
• 1 cup carrots sliced
• 2 teaspoons flour all-purpose
• 2 cloves garlic minced
• 1  onion sliced
• 2  potatoes sliced
• 6 servings salt and pepper black to taste
• 14.5 ounce sauerkraut drained canned
• 1 pound kielbasa sausage 
• 1 cup cup heavy whipping cream sour
• 1 cup water 
• 1 teaspoon sugar white

Equipment

• bowl
• frying pan
• whisk

Directions

1. 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.
2. 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.
3. 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.