Step 1

Soak porcinis: Place the mushrooms in a small strainer and rinse briefly rubbing gently with your fingertips to remove any grit. Transfer to a small bowl, add 2-3 tablespoons of water and set aside to soak while you prepare the rest of the ingredients.

Step 2

Brown pork: In a large non-stick pan heat 1-1.5 tablespoons of oil, add the meat and fry over a medium-high heat for a couple of minutes until lightly browned. Turn over and continue cooking for about 2 more minutes. Do this in 2 batches to ensure the meat browns evenly. Transfer the meat (along with the juices, if any) to your cooking pot.TIP: Do not stir the meat so it browns without releasing moisture. The meat does not need to be cooked through at this stage.

Step 3

Soften onion: Using the same pan cook the onion over a medium/low heat for about 5 minutes until softened, stirring often (add a drop of oil if necessary). Remove from the heat and combine with the meat.

Step 4

Assemble: Combine the meat and onions with the porcinis (along with the water they soaked in), hot water, bay leaf and allspice berries, approx. ¼ teaspoon of salt and pepper to taste.

Step 5

Cook: Cover and bring to the boil then lower the heat and simmer for about 2 hours (or until the meat is tender) stirring occasionally.

Step 6

Thicken: In a small bowl combine the flour with the sour cream and 1 tablespoon of cold water. Stir until the mixture is smooth. Add about 2 tablespoons of the hot sauce from the pot and stir in then pour this mixture into the (simmering) goulash stirring until thoroughly incorporated. Cook for 1-2 minutes until the sauce thickens. Remove from the heat, adjust the seasoning as necessary and serve.