In a bowl or dish, combine the flour, 1 teaspoon salt and pepper. Add beef and toss to coat. In a Dutch oven, brown the beef in oil in batches; drain. Add the onions, garlic, dill, caraway, paprika, remaining salt and water.

Cover and simmer for 2 hours or until meat is tender, stirring occasionally.

Stir in sour cream; heat through but do not boil. Heat sauerkraut; drain and spoon onto a serving platter. Top with the beef mixture. Sprinkle with paprika.