Pork and Sauerkraut Stew

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Ingredients:

• 1 cup chopped onion
• 2 tablespoons butter
• 3 small cloves garlic, minced
• 1 teaspoon caraway seeds
• 2 tablespoons paprika
• 2 pounds boneless pork shoulder, cut in 1" pieces
• 1 teaspoon salt
• 3 cups sauerkraut, rinsed and drained
• 1 tablespoon flour
• 2 cups sour cream

Preparation:

Combine all ingredients except flour and sour cream, adding 1/2 cup water. Cook on low, covered, for 8 to 10 hours. Uncover and turn on high. Mix the flour with the sour cream until smooth; add to the stew and continue to cook for 10 minutes, until thickened and thoroughly heated.
Serve with buttered noodles.

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