Step 1: Melt butter in heavy saucepan.
Step 2: Add onion and cook until golden yellow.
Step 3: Stir in sauerkraut and stock
Step 4: Add potato mustard and caraway seed, mix well.
Step 5: Cook uncovered over low heat for 30 minutes.
Step 6: Cover, and continue cooking for 30 minutes longer.
Step 7: If it starts to dry out, add the additional 1/2 cup of boiling water.
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