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| 2 x ca. 450 g | Boneless pork shoulder; cut in 1" cubes |
| 3 Tasse | tomatoes fresh, chopped |
| 1 Tasse | carrots sliced |
| 1 Tasse | celery sliced |
| 1/2 Tasse | onion chopped |
| 1 Esslöffel | paprika |
| 1 1/2 Teelöffel | salt |
| 1/4 Teelöffel | black pepper ground |
| 1 x ca. 450 g | Fresh mushrooms; cleaned and sliced |
| 1 Tasse | dairy sour cream |
| 1 Esslöffel | flour |
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Place meat, tomatoes, carrots, celery, onion, paprika, salt and pepper in a 3 quart casserole. Mix well.
Cover. Microwave at high (100%) 10 minutes. Stir. Microwave at medium high (70%) 35 minutes, stirring two or three times during cooking. Add mushrooms. Combine sour cream and flour and stir into stew. Cover. Microwave at medium high (70%) until stew is thickened, 8 to 10 minutes, stirring twice during cooking. Let stand 5 minutes. Makes 6 servings.
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