Pork Cream Schnitzel

Ingredients

• 4 slices bacon, diced
• 1 1/2 lbs pork steak, cut 1/2-inch thick
• 2 tablespoons onions, chopped
• 1 teaspoon salt
• 1 teaspoon paprika
• 1/2 cup chicken stock
• 1 cup sour cream
• 1 tablespoon cornstarch
• 1/4 cup warm water

Directions

1. 1

   Dice bacon and cook until crisp. Drain and reserve bacon drippings.

2. 2

   Cut meat into 3 inch pieces. Brown in bacon drippings. Cook onion until tender. Sprinkle meat with salt and paprika, then remove pork to a warm platter.

3. 3

   Remove all but a tablespoon of fat from skillet. Add 1/2 cup chicken stock (can be from chicken bouillion). Heat through but do not boil.

4. 4

   Whisk in sour cream until hot and smooth - again be sure not to boil.

5. 5

   Add meat and cover. Simmer over low heat about 20 minutes or until meat is tender. Adjust seasonings.

6. 6

   Stir cornstarch into water and slowly add to cream gravy. Cook, stirring often for 3 minutes or until thickened and no taste of starch remains.

7. 7

   Serve over hot buttered egg noodles.