Pork Casserole

½ cup all-purpose flour

½ teaspoon caraway seeds

½ teaspoon salt

¼ teaspoon paprika

¼ teaspoon black pepper

2 pounds pork, cut into ½-inch cubes

2 tablespoons butter

¼ cup sliced onions

6 ounces prepared sauerkraut

1 cup water

2 tablespoons tomato puree

2 tablespoons vinegar

1) Sift together flour, caraway, salt, paprika, and pepper in a large bowl. Add pork cubes and toss to coat.

2) Melt butter in a large skillet over medium. Add pork; cook until browned on all sides, stirring occasionally, about 8 minutes total.

3) Add onions to skillet; cook until golden, about 4 minutes, stirring. Add sauerkraut; stir to mix.

4) Whisk together water, tomato puree, and vinegar in a small bowl. Add to skillet; bring to a boil over high. Reduce to a simmer and cook about 90 minutes, or until meat is tender.