1 pound boneless pork shoulder
cut into 1-inch cubes 2 tablespoons all-purpose flour 2 tablespoons sweet paprika 1 teaspoon salt 2 tablespoons shortening 1/2 cup water 1 medium onion
cut in half lengthwise and sliced 4 small red new potatoes
quartered 2 tablespoons water 1/2 cup sour cream
Combine flour, paprika and salt; mix well. Dredge pork in flour mixture. Reserve excess flour mixture. Brown pork in shortening in a large skillet or Dutch oven. Pour off drippings. Add 1/2 cup water and onion, cover tightly and cook over low heat for 30 minutes. Add potatoes and continue cooking, covered, 20-30 minutes or until pork and potatoes are tender. Combine reserved flour with 2 tablespoons water; stir into pork mixture and cook until thickened, stirring occasionally. Remove from heat and stir in sour cream.