Season beef with Montreal steak seasoning, smoke for an H and chill in the fridge overnight. Cube to bite size.

Heat oil, saute garlic and onion until soften. Stir in caraway seeds til fragrant, then stir in paprika powder. Pour a little broth so spices won’t burnt.

Stir in the cubed meat, followed with rinsed sauerkraut. Pour in the rest of the broth, leaving a little for sour cream mixture.

Choose stew option, cook for an H, release steam

Mix 1/3 c flour with 1/3 c sour cream in a bowl, with a little broth, quickly stir into the beef in the pot, along with chopped dill.

Serve fresh and warm, with sourdough!