Paprika Pork Stew recipe

1 lb. boneless pork shoulder, cut into 1-inch cubes
2 Tb. flour
2 Tb. sweet paprika
1 ts. salt
2 ts. vegetable oil
1/2 c. water
1 medium onion, cut in half lengthwise and sliced
4 small red new potatoes, quartered
2 Tb. water
1/2 c. nonfat sour cream OR plain yogurt

In a small bowl, combine flour, paprika and salt; mix well.
Dredge pork in flour mixture.
Reserve excess flour mixture.
Brown pork in oil 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.
Makes 4 servings.