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Season Meat With Salt, Pepper And Caraway. Saute Onion In Oil Until Well Browned, Add Meat And Fry Until Well Browned. Add Stock And Simmer For 10 Minutes. Add Sauerkraut And Simmer For 5 Minutes. Make A Roux Using The Flour And A Bit More Oil. Dilute With Cream, Whisk Well And Bring To Just Short Of A Boil. Add Paprika And Stir. Add Cream Mixture To Pork. Sprinkle With Raw Garlic And Serve.
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