1 1/4 lbs. boneless lean pork shoulder, cut in 1 inch cubes
1 tbsp. flour
2 tbsp. butter
1 lg. onion, chopped
4 tsp. paprika, or to taste
1 tsp. caraway seed, lightly crushed
1 tsp. salt
1 c. hot water
1 lb. sauerkraut, drained (about 1 3/4 c.)
1/2 c. sour cream

Dredge pork in flour. In Dutch oven over medium heat brown pork well in butter. Stir in onion and saute about 10 minutes or until onion is translucent. Stir in paprika, caraway seed, salt and water. Cover; simmer, stirring occasionally, 45 minutes or until meat is tender. Stir in sauerkraut and simmer 10 minutes. stir in sour cream and heat through. Serve at once. Makes 4 servings.

For microwave oven place dredged pork in large casserole with butter and onion. Cover; cook on high 10 minutes. Stir in paprika, caraway seed, salt and 1/2 cup hot water. Cover; cook on medium, turning and stirring after 12 minutes, 25 minutes or until meat is tender. Stir in sauerkraut and cook on low 4 minutes. Stir in sour cream.