1 cup chopped onion
1 cup chopped mushrooms
14 ounces sauerkraut - drained, rinsed and minced
¼ teaspoon salt
¼ teaspoon ground black pepper
2 tablespoons sour cream
In a large skillet, heat oil over a medium flame. Add onions and mushrooms, and cook until tender but not brown. Stir in sauerkraut, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Cook for 6 to 10 minutes. Remove from heat, and stir in 2 tablespoons sour cream.