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.