German Pork and Sauerkraut Goulash

I don't know where this came from but I've had it a long time.

• Ready In: 50 mins
• Serves: 6

Ingredients

• 1  lb boneless lean pork, cut into 1 - inch cubes
• 2  tablespoons flour
• 1  teaspoon salt
• 1  teaspoon paprika
• 1  cup water
• 3  cups sauerkraut, drained
• 1  medium onion, sliced
• 1⁄2 teaspoon caraway seed
• 1⁄8 teaspoon black pepper
• 1  bay leaf
• 3⁄4 cup light sour cream
•  chopped fresh parsley

Directions

1. Coat pork cubes with a mixture of flour, salt, and paprika.
2. Spray a large non-stick skillet with non-stick cooking spray.
3. Add pork; cook until browned, about 5 minutes.
4. Stir in water, sauerkraut, caraway seed, pepper and bay leaf.
5. Bring to a boil.
6. Reduce heat; cover and simmer 15 minutes or until pork is tender and no longer pink.
7. Remove bay leaf.
8. Gradually stir in sour cream.
9. Heat gently, stirring frequently; do not boil,
10. sprinkle with parsley.
11. Serve over hot cooked noodles, if desired.