2tablespoonsall-purpose flour + 3/4 cup cool water
2tablespoonschopped fresh cilantro
Sauté 3 slices of bacon in a large frying pan. Remove the bacon and set it aside while saving the grease in the skilled.
Fry 1 small chopped onion, 1 clove garlic, and ¼ teaspoon salt in bacon grease until soft. Add 8 oz. of sliced mushrooms and fry until slightly soft. Remove and reserve.
Cut 1 lb. of pork cut into bite-sized pieces and brown over medium-high heat. Do this in two batches so the pan isn't overcrowded. After you put pork pieces in the pan, don't turn until well browned on the first side. Turn and fry on the other side. You may need to add additional oil for the second batch.
Add the fried bacon (save a tablespoon to garnish), and veggies you've already browned back to the skillet with the pork along with 1 T cumin, 1 t seasoning salt, and 1 teaspoon freshly ground pepper. Stir in 1 c chicken stock and ¼ c lemon juice. Cover and simmer for 30-45 minutes.
Whisk 2 T flour and ¾ c water together in a separate bowl or jar until smooth. Pour over the pork mixture and simmer for 10 minutes. Remove from heat and stir in ½ c sour cream. Garnish with 2 T chopped cilantro for color and additional flavor and 1 T bacon, if desired.
Pork Stroganoff Recipe with Sour Cream and Mushrooms https://saladinajar.com/recipes/meat/pork/sour-cream-and-cumin-pork/ March 3, 2010