2 lg. onions, sliced
2 tbsp. butter
2 lbs. pork, cut into 1" cubes
1 tsp. salt
1 tsp. paprika
1 tsp. caraway seed
1 can beer
2 (1 lb.) cans sauerkraut, drained
1 c. sour cream

In Dutch oven, melt butter and saute onion until translucent. Season pork with salt, paprika and caraway seeds and add, browning slowly. Add half the beer, cover and simmer 45 minutes, stirring occasionally and adding remaining beer as needed. Stir in sauerkraut and simmer another 15 minutes. Mix in sour cream and simmer only until heated through. Serves 4 to 6.