Cut the pork into thin slices and season the meat slices with sea salt and freshly ground pepper on both sides.

Clean the onions and the leeks and chop them, cut red pepper as small as possible, clean and slice the mushrooms.

Heat the sunflower oil and put the slices of meat on the frying pan.

Fry the meat on both sides, not too much and add the onion, the leeks, and the chopped red pepper.

Season with sea salt, freshly ground pepper and sweet paprika. I also put a teaspoon of sweet pepper paste.

Once the onion, leeks and pepper are soaked a little, add water and let it simmer for about half an hour until the meat softens.

Add the sliced mushrooms and simmer for 10-15 minutes.

Put the sour cream and the wheat flour in the bowl and mix thoroughly until it has a smooth and creamy consistency.

Pull the saucepan from the fire, then slowly pour the thick over the stew, stirring constantly.

Put back to simmer for another five minutes, add a bunch of chopped parsley and ready.

Serve hot with polenta, pasta os mashed potatoes.