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Pork and Sauerkraut Stew

Serve over buttered noodles.

  • 1 cup chopped onion
  • 2 tablespoons butter
  • 3 small cloves garlic, minced
  • 1 teaspoon caraway seeds
  • 2 tablespoons paprika
  • 2 pounds boneless pork shoulder, cut in 1 inch pieces
  • 1 teaspoon salt
  • 3 cups sauerkraut, rinsed and drained
  • 1 tablespoon flour
  • 2 cups sour cream
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Combine all ingredients except for the flour and sour cream in a crockpot and cook on low for 8-10 hours. Turn on high and stir in a combination of the flour/sour cream, then cook for an additional 10-15 minutes until the stew starts to thicken.

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