Stewed pork in cream and tomato sauce Recipe

Cut the pork soft, lean meat into pieces about 3x3 centimeters in size. Pour the sunflower oil into a deep frying pan, heat over medium heat, toss the meat and fry until brownish-golden.

Finely chop the onion, add to the meat and continue to roast and cook the meat over low heat. At this stage, you can add a little water, a maximum of 100 ml.

Wash the champignons well, dry, cut into desired sizes and add to the meat.. Stir everything together until the meat is tender.

Add the tomato paste and 200 ml of bread flour dissolved in cold water. Also add bay leaf and black pepper to taste. Stir everything and simmer over the heat until the sauce thickens.

After that, add the cream, salt to taste and boil in a covered pan over low heat for another 10 minutes. The dish is then ready and you can enjoy it deliciously with any garnish you want.