|Pork||3 Pound, cubed|
|Salt||4 1⁄2 Teaspoon|
|Carrot||2 1⁄2 Cup (40 tbs), sliced|
|Flour||1 Cup (16 tbs), sifted|
|Sour cream||3 Cup (48 tbs)|
|Potatoes||2 1⁄2 Cup (40 tbs), diced|
|Onion||1 Tablespoon, minced|
|Green lima beans||1 1⁄2 Cup (24 tbs)|
Sprinkle pork with 1 1/2 teaspoons salt and pepper.
Brown in small amount of fat in skillet; add 3 cups water.
Simmer, covered, until pork is tender.
Cook carrots in small amount of water until crisp-tender.
Combine flour and sour cream; beat until smooth.
Combine with pork and broth.
Add all vegetables; blend well.
Bake, covered, at 375 degrees for 1 hour.
Bake, uncovered, for 30 minutes longer or until brown on top.