Coat the meat evenly in a plastic bag with the flour, paprika, salt mixture Put oil in a 4 qt Dutch oven and saute the onion until soft.
Add the meat to the pot and brown the meat all over.
Add 2-3 tbsp hot water.
Cover the pot and simmer the meat over fairly low heat for 1 hour, add small amounts of water as needed Shortly before the 1 hour drain the sauerkraut well, rinse it if you wish with cold water to have a milder flavor, drain Mix sauerkraut with the meat and add 2 cups hot water.
Bring to boiling cover and simmer 1/2 hour or until the meat is tender Remove from heat.
Gradually blend 1 1/2 cups cooking liquid with the sour cream Blend into the hot mixture, stirring constantly over low heat for 3-5 minutes- do not boil Serve in small bowls.