1 lb. sauerkraut
2 tbsp. oil
1 c. finely chopped onions
1/4 tsp. finely chopped garlic
2 tbsp. sweet Hungarian paprika
3 c. chicken stock or water
2 lbs. boneless shoulder of pork, cut into 1 inch cubes
1 1/2 tsp. caraway seeds
1/4 c. tomato puree
Salt
1/2 c. sour cream
1/2 c. heavy cream
2 tbsp. flour

Cook onions and garlic in oil until lightly colored. Remove from heat and stir in paprika. Pour in 1/2 cup of stock or water, bring to a boil, then add the pork cubes. Spread sauerkraut over the meat, sprinkle with caraway seeds. In a small bowl combine tomato puree, rest of the stock or water and pour over the sauerkraut. Bring to a boil. Reduce heat, cover and simmer for 1 hour. Add little stock or water if needed. When the pork is tender, combine sour cream and heavy cream; beat in flour. Stir the mixture into the casserole. Simmer for 10 minutes longer. Taste for seasoning. Serve in deep platter, accompanied by a bowl of sour cream.