Pork stew in heavy sour cream sauce

2lbs pork roast, (sliced index finger thick and then cut into strips about an inch wide if the strips are too long half them. )

1 cup cured bacon bits

3 medium carrots, cut in half then sliced

1 stalk leek, sliced

3 green onions sliced

1 cup celery root, fine diced

1 yellow bell pepper, fine diced

1 large toe garlic, use the garlic press

1 cup heavy sour cream

6 – 8 middle-sized mushrooms, first cut in half then sliced

Water 6 cups or till meat is covered.

2 tablespoon potato flour mix with water ( used at the end to thicken the sauce) alternative sauce-binder for light-colored gravy

Spices:

Salt to your liking

Black ground pepper to your liking

1/2 teaspoon powdered Paprika

1 teaspoon mix of dried herbs as follows -marjoram, rosemary, garden lovage, celery leaves ( mix this yourself)

1/2 cup fresh parsley cut fine

1/2 cup fresh chives cut fine

How it is cooked.

In a large stewpot, let the bacon out or fry till golden brown, then add pork and spices and fry until no raw meat shows, then add all the ingredients but the mushrooms, water, and sour cream and flour mixture. Let everything fry for about 3-5 minutes stirring frequently then add water bring to a boil, lower heat, and let simmer for about 45 min, taste sauce to see if its lacking salt or pepper. Once the meat is tender add mushrooms and heavy sour cream and let it simmer for 10 minutes stirring frequently so that sourcream dissolves and does not leave lumps… Taste sauce and see if it is missing anything. Then thicken the sauce with flour mixture or sauce binder to your taste of thickness of the sauce.

Served with noodles or rice …