(This comes from our original Berkshire Club Cook book hence the non metric quantities.)

Ingredients
1/4lb Mushrooms
1lb Belly pork - trimmed and cut into cubes
2 tblspn Paprika
salt and pepper
1/4 pint Soured Cream
parsley
1oz Flour
1 pint Stock
mixed herbs
1 tblspn oil 4 tblespn tomato puree

Method
Coat pork with flour seasoned with mixed herbs and salt and pepper.

Fry pork pieces until golden brown.

Put pork into casserole and juices into frying pan. Stir rest of flour and herbs into frying pan and cook for 1 minute. Add paprika and cook for a further minute - take off heat and stir in Stock and Tomato puree. Season to taste bring to boil and pour over meat in the casserole. To finish add sliced mushrooms and cook for a further 10 minutes.

Place in sewing dish pour over cream and sprinkle with parsley. Serve with salad or rice.