4 tbsp. butter
6 franks, cut 1/2-inch pieces
2 medium onions, chopped
1 can potatoes
2 lb. sauerkraut
1 tbsp. dill OR caraway seed
1 1/2 c. sour cream
1 1/2 tsp. flour
1 tbsp. paprika
1/2 tsp. salt
dash of pepper

In deep skillet brown franks and onion in butter until onion is translucent. Add potatoes (sliced and drained) and sauerkraut (rinsed, drained and pressed dry in colander). Sprinkle seeds over top; cover and simmer 20 minutes. Meanwhile, beat together until smooth sour cream, flour, paprika, salt and pepper. Pour over contents in skillet; cover. Reduce heat and simmer for additional 10 minutes. Sauce should slightly thicken.