2 lbs. pork shoulder, cut in cubes
1 lg. onion, chopped
2 tbsp. shortening
1 tsp. salt
1/2 tsp. caraway seed
1 1/2 tsp. paprika
1 (16 oz.) can sauerkraut
1 c. sour cream

Melt shortening in pan. Add chopped onions and meat and brown. Add salt, caraway, and paprika. Add small amounts of water or canned tomatoes to cover meat halfway. Cook slowly until meat is tender, about 1 1/2 hours. Add sauerkraut to meat. Cook 1/2 hour longer. After done, add sour cream. Do not cook any longer. May be served with potato dumplings.