Rustic Winter Stew

• 1 tablespoon unsalted butter
• 1 medium onion, cut in half and thinly sliced
• 2½ pounds pork shoulder, trimmed of excess fat and cut into 1-inch cubes
• 3 tablespoons flour
• 1 tablespoon plus 1 teaspoon paprika
• 1 cup beef broth
• 1½ cups chicken broth
• ¾ teaspoon caraway seeds
• ½ cup tomato sauce
• 3 cups drained sauerkraut (do not rinse)
• 8 ounces sour cream
• Salt
• Freshly ground black pepper

Heat the butter in large stockpot or Dutch oven over medium heat. Add the onion and sauté until soft, about 5 minutes. Turn the heat to medium high. Add the pork and stir to brown on all sides, about 6 minutes total.

Sprinkle 2 tablespoons of the flour and all the paprika over pork and stir until coated, cooking for another minute.

Slowly add the beef broth while stirring. Bring to a boil. Cover and simmer for 50 minutes.

Add the chicken broth, caraway seeds, tomato sauce, and sauerkraut. Bring back to a simmer. Cover and cook for an additional 45 minutes.

In a small bowl, whisk together the sour cream and remaining 1 tablespoon flour. Slowly stir into the stew.

Simmer, uncovered, for an additional 5 minutes, until stew is the desired thickness. Add salt and pepper to taste.