Recipe by ~~Di~Lo~~
Doesn't it sound great? I got this from an old cookbook produced in a Mennonite community, but I'm not sure if it's a true Mennonite recipe or not, so forgive me if not. It's very good!
- 4 slices bacon, diced
- 1 1⁄2 lbs pork steak, cut 1/2-inch thick
- 2 tablespoons onions, chopped
- 1 teaspoon salt
- 1 teaspoon paprika
- 1⁄2 cup chicken stock
- 1 cup sour cream
- 1 tablespoon cornstarch
- 1⁄4 cup warm water
Directions See How It's Made
- Dice bacon and cook until crisp. Drain and reserve bacon drippings.
- Cut meat into 3 inch pieces. Brown in bacon drippings. Cook onion until tender. Sprinkle meat with salt and paprika, then remove pork to a warm platter.
- Remove all but a tablespoon of fat from skillet. Add 1/2 cup chicken stock (can be from chicken bouillion). Heat through but do not boil.
- Whisk in sour cream until hot and smooth - again be sure not to boil.
- Add meat and cover. Simmer over low heat about 20 minutes or until meat is tender. Adjust seasonings.
- Stir cornstarch into water and slowly add to cream gravy. Cook, stirring often for 3 minutes or until thickened and no taste of starch remains.
- Serve over hot buttered egg noodles.