You will need
    • 500 g pork tenderloin;
    • 2 PCs of onions;
    • 1-2 cloves of garlic;
    • 200 g mushrooms;
    • 1-2 bell peppers;
    • 1 tbsp. sour cream;
    • 1/5 Cup water or beef broth;
    • 2-3 tbsp flour;
    • salt
    • pepper
    • herbs
    • Bay leaf to taste;
    • vegetable oil for frying.
Pork rinse and let dry well. You can wet a paper towel to remove excess moisture. Slice the meat into small oblong pieces. Salt. Gently RUB the crushed garlic and leave for a few minutes that the meat is soaked. Then roll the pork in flour.
Heat the pan with vegetable oil and place the meat there. Fry on medium heat until browned.
Onions clean, wash and cut into small cubes. Wash the mushrooms and cut them into slices. Put in pan with chopped onions and mushrooms. Wash bell pepper and slice it into thin strips. When the mushrooms are sauteed until soft, put in pan with bell pepper. Stir and leave to fry on medium heat.
Separately mix the sour cream, herbs and spices. Put the obtained cream sauce into the meat. Stir and add water or meat broth (if there is one). When the sauce comes to a boil, cover and reduce heat. Meat needs to stew for 20-30 minutes, until soft. If the sauce boils away, add more water.
For a couple of minutes until cooked, toss the meat a few Bay leaves to give a special aroma to the dish.
Pork stewed in sour cream sauce served with a side dish of mashed potatoes, crispy rice or pasta.