Preparation time: 20 min.
Cooking: In total ca. 30 min.
can be frozen
500 g [1,1 lb] sirloin tender pork
1 clove garlic
125 g [0,25 lb] button mushrooms
In red pepper
2 tablespoons butter
2 1/2 dl [0,5 pt] bouillon
dill or lovage
salt, pepper, stuffed olives
 Cut the meat into equal sized pieces. Clean and cut the onion and garlic into slices. Clean and rinse the mushrooms and peppers, and flay the tomatoes.
 Brown the meat and onions in butter. Add halved mushrooms, peppers in chunks and tomatoes in thick wedges. Sprinkle with salt and pepper, pour in the broth and simmer for 15-20 min. or until the meat is tender.
 Add the cucumber in cubes, whole olives and chopped herbs. Bring to a simmer and taste with salt and pepper. If prefered, add 1 tablespoon sour cream to the stew just before serving.
Serve hot with cooked rice and a big bowl mixed green salad.