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1
Cook noodles accordingly, drain and rinse with cool water.. set aside.
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2
Remove bone and fat from pork.
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3
Reserve for later... cut pork into bite sized pieces.
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4
Sprinkle half the flour over pork.
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5
Then toss to coat pieces.
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6
Cover and place in fridge until ready to use.
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7
In a small pot/pan place pork bone and fat.
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8
Cover completely with water.
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9
Boil for about an hour adding water as needed.
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10
(This will be your pork broth) strain out and reserve liquid.
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11
Cut potabella and white mushrooms into bite sized pieces.
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12
Set aside.
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13
Large dice onion, set aside.
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14
Small dice green pepper (I used red, yellow and orange cuz that's what I had around) set aside.
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15
In a large skillet heat oil until hot.
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16
Add onion, pork and green pepper.
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17
Saute until pork is cooked through and veggies are tender.
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18
About 8 minutes.
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19
Add garlic, both mushrooms, pepper, parsley and salt to taste.
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20
Toss well, sprinkle with remaining flour.
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21
Cook until mushrooms are soft tossing every few minutes.
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22
(About 6 minutes total cook time)
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23
Stir in 1 cup of the reserved pork broth and the heavy cream.
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24
Bring to a simmer (not a boil) and cook until it is starting to thicken.
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25
Remove from heat and stir in sour cream well.
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26
Let stand 5 minutes.
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27
stir (taste and add salt/pepper as needed) then serve hot over egg noodles.
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28
Enjoy!
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29
Serves about 4 people.
