1 1/2 lb. pork butt, no bones
3 lg. onions, cut up
3 tbsp. shortening
1/2 tbsp. salt
1 c. water
2 tsp. sweet paprika
14 oz. sauerkraut

Remove fat from pork and cut into 1 inch cube. Rinse, don't soak, in water. Chicken can be substituted and will minimize cholesterol.

Put the shortening into an electric skillet and simmer the onions at 300 degrees until brown. Add the other ingredients except the sauerkraut and cook in covered skillet at 230 degrees for about an hour. Add more water whenever necessary, as the meat should have plenty of juice to cook in. Turn the meat occasionally. After an hour, add about a teaspoon of flour mixed with a little water.

Soak the sauerkraut in water for half an hour and squeeze dry. Add to the skillet. Simmer another half hour, turning the heat down if necessary.

A little sour cream added to the individual serving adds to the flavor, but is not necessary. Sealtest Light Sour Cream can be used and it minimizes cholesterol.