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3 tbsp plain flour
900gm boneless pork shoulder roast or steaks, trimmed of fat and cut into 2cm pieces
1tbsp cooking oil
1tbsp cooking oil
2 1/2 cups fresh white mushrooms
1 large leek (white part only) sliced
1 1/4 cups liquid chicken stock
1 cup dry white wine
2 tbsp Tomato paste
Salt & Pepper
1/4 cup sour cream
1. Measure flour into large resealable freezer bag. Add 1/2 of pork. Seal bag and toss until coated. Repeat with remaining pork. Heat first amount of oil in large frying pan on medium heat. Add pork in 2 batches. Cook for 8 to 10 minutes per batch, stirring occasionally until browned. Transfer to 3.5 to 4 litre slow cooker.
2. Heat second amount of oil in same large frying pan on medium. Add mushrooms and leek. Cook for about 5 minutes, stirring often, until leek is softened.
3. Slowly add stock, stirring constantly and scraping any brown bits from bottom of pan. Add next 4 ingredients. Heat and stir for about 2 minutes until boiling. Pour over pork. Do not stir. Cover and cook on Low for 8 to 10 hours or on High for 4 to 5 hours.
4. Add sour cream. Stir well. Serves 8.
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1st Keep
 kazbar73
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