German Pork And Sauerkraut Goulash

• 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

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.

lean pork, flour, salt, paprika, water, sauerkraut, onion, caraway seed, black pepper, bay leaf, light sour cream, fresh parsley

Taken from www.food.com/recipe/german-pork-and-sauerkraut-goulash-234784 (may not work)