2 lb. lean pork, cut in chunks
2 onions, chopped
1 lg. can sauerkraut
1 tsp. paprika
1 c. lukewarm water
1/2 tsp. caraway seed
1 tbsp. mustard
1 c. sour cream
1 tbsp. flour

Brown pork for 15 minutes in a small amount of oil. Add onion and saute until tender. Add sauerkraut, washed and drained. Blend water, paprika, caraway, and mustard. Pour over pork and sauerkraut. Cover and simmer for 1 hour. Blend flour and sour cream. Fold into pork mixture. Heat through and serve with rye bread.