Pork 'comfort' Leftover Roast

I made a Cuban garlic roast and had a lot of leftovers, it was cold and dark outside and I wanted something hot and comforting

• Ready In: 1 hr
• Serves: 2-4
• Yields: 2-4 cups

Ingredients

• 1 -2  lb  cooked pork, cut in cubes
• 2  celery ribs, diced
• 1⁄2 onion, diced
• 3  garlic cloves, minced
• 3  tablespoons butter
• 1  bell pepper, diced
• 2  tablespoons flour
• 1 (16 ounce) can tomatoes, stewed
• 10  ounces  beef consomme
• 1  tablespoon Worcestershire sauce
• 1  beef bouillon cube
• 1  teaspoon caraway seed
•  fresh ground pepper
•  celery salt
• 1  cup sour cream
•  buttered  egg noodles

Directions

1. Melt butter in large sauce pan, add celery onion, garlic and bell pepper saute until just tender crisp, or until your liking stir in flour. add beef consomme, beef bouillon and stewed tomato's, worcestershire sauce , caraway seed and cook 30 minutes adding more liquid as needed, 10 minutes before serving add pork, black pepper and celery salt as needed, stir in sour cream heat and serve over buttered egg noodles.