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1
Dice bacon and cook until crisp.
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2
Drain and reserve bacon drippings.
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3
Cut meat into 3 inch pieces.
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4
Brown in bacon drippings.
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5
Cook onion until tender.
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6
Sprinkle meat with salt and paprika, then remove pork to a warm platter.
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7
Remove all but a tablespoon of fat from skillet.
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8
Add 1/2 cup chicken stock (can be from chicken bouillion).
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9
Heat through but do not boil.
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10
Whisk in sour cream until hot and smooth - again be sure not to boil.
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11
Add meat and cover.
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12
Simmer over low heat about 20 minutes or until meat is tender.
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13
Adjust seasonings.
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14
Stir cornstarch into water and slowly add to cream gravy.
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15
Cook, stirring often for 3 minutes or until thickened and no taste of starch remains.
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16
Serve over hot buttered egg noodles.
