1 cup chopped onion
2 tablespoons butter
3 small cloves garlic, minced
1 tsp caraway seeds
2 tablespoons paprika
2 pounds boneless pork, but in 1″ pieces
1 tsp salt
3 cups sauerkraut, drained and rinsed
1 tablespoon flour
2 cups sour cream

Combine all ingredients, except flour and sour cream, adding 1/2 cup water. Cook on low, covered, for 8-10 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. May serve with buttered noodles or mashed potatoes.