Rustic Winter Sauerkraut Stew

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1 tablespoon butter
1 medium onion, thinly sliced
2-pounds of pork shoulder, trimmed of excess fat and cut into 1-inch cubes (see note)
2 tablespoons flour, divided
1 tablespoon + 1 teaspoon paprika
1 cup beef broth
2 cups chicken broth
3/4 teaspoon caraway seeds
2 tablespoons tomato paste
3 cups sauerkraut, drained
8 ounces sour cream

Heat butter over medium heat. Add onions and sauté until soft, about 8 minutes. Add pork and brown for 3 minutes. Sprinkle 1 tablespoon of the flour over pork and stir until coated, cooking for another minute. Add paprika and stir to coat. Slowly add beef broth while stirring. Bring to a boil. Cover and simmer for 60 minutes.

Add chicken broth, caraway seeds, tomato paste, and sauerkraut. Bring to a simmer again. Cover and cook for an additional 60 minutes.

In a small bowl, whisk together the sour cream and remaining tablespoon of flour. Slowly stir into stew. Simmer for an additional 5-10 minutes, until stew is the desired thickness.

Add salt and pepper to taste and serve with a good, crusty bread.

NOTE: If you like a less "rustic" stew, use a leaner cut of pork stew meat, but reduce first and second cooking times from one hour to 40 minutes.