Preparation

Start with the onion – cut it into very small pieces and brown it on butter.
Add pieces of pork, 1 teaspoon of paprika, half teaspoon of caraway seeds, black pepper and salt.
Fry it (stirring all the time) until pork is cooked on all sides. It should take approximately 20 minutes.
When pork is ready, add sauerkraut and some water, so the concoction is fully covered.
Cook covered for 70–80 minutes. If necessary, add more water and simmer it sometimes.
To thick the sauce, brown 3 tbsp of flour on melted butter and mix it into the stew.
Toss in sour cream and let it boil for a few minutes.

Ingredients

  • Pork shoulder – 1.5 lbs
  • Sauerkraut – 1 lb
  • Onion – 1 medium
  • Flour – 3 tablespoons (tbsp)
  • Sour cream – I cup
  • Butter
  • Salt, paprika, black pepper, caraway seed