Melt butter and oil in a large flameproof casserole and cook onions until golden.
Stir in pork and paprika and saute for 5 minutes.
Stir in tomato paste and water and bring to boil, stirring constantly.
Season with salt; cover and simmer for 30 minutes.
Rinse the sauerkraut if desired, I do not rinse it as I like the flavour.
Add sauerkraut to casserole with carraway seeds and enough water to just cover.
Simmer, covered for 45 minutes or until the pork is tender.
If freezing some, take out portions at this stage once cooled.
If eating it all. combine flour with a little sour cream and stir into glouash. Simmer, stirring constantly for 10 minutes, then add remaining sour cream and heat through.
Adjust seasoning to taste.
Serve with pasta, dumplings, or crusty bread.