Salt, dredge in flour, and brown in hot fat 1 1/2 lbs. cube, boneless pork; add 2 diced onions and simmer until golden. Add 1-2 cups home-canned wild mushrooms including the liquid.

If the mushrooms are on the large side, slice or dice them first. Simmer under cover on low heat about 1 hour. Serve as is, after salting & peppering to taste, or stir in 1 heaping Tablespoon sour cream. Simmer briefly and thicken sauce with a little flour. 

This dish can also be made with fresh mushrooms. Simply brown 4-8 oz. fresh sliced or diced mushrooms with 1-2 coarsely chopped onions in the drippings the meat was browned in. Add 1/2 cup water and 1 teaspoon Maggi extract and simmer covered with pork on low heat for 1 hour. Thicken sauce with a sprinkling of flour.