This sauerkraut and pork recipe is another of the Kramer family favourites.This recipe is adapted from "The cooking of Vienna's Empire" by Joseph Wechsburg, part of Time-Life Foods of the World series.
Wash the sauerkraut under cold running water then soak in cold water for 20 minutes to reduce its sourness. Strain well, pressing out all the water.
Melt the butter in a 5-quart casserole and add the onions. Cook over medium heat, stirring occasionally until lightly coloured, 6 to 8 minutes.
Add the garlic, season with salt and cook a minute or two longer.
Stir in the paprika, pour in 1/2 cup of broth and bring to boil.
Add the pork cubes.
Spread the sauerkraut over the pork and sprinkle with carraway seeds.
In a small bowl combine the tomato puree and the rest of the broth and pour the mixture over the sauerkraut.
Bring the liquid to a boil once more, then reduce heat to its lowest point. Season with a pinch of salt, cover casserole and simmer for 1 hour.
Check occasionally to make sure that the liquid has not cooked away. Add a little stock or water if required.
When the pork is tender, combine the creams in a mixing bowl and beat the flour into the cream with a whisk. Carefully stir the mixture into the casserole. Simmer for 10 minutes longer and season with salt to taste.
Serve in large wide bowls accompanied by a side of sour cream.