3/4 lb. boneless pork, such as cutlets
2 tbsp. all purpose flour
1 tbsp. oil
1 med. onion, chopped
2 stalks celery, diced
3 chicken bouillon cubes
3 c. water
1/2 tsp. dried marjoram leaves
2 c. diced peeled potatoes
1 can (4 oz.) mushroom stems and pieces
1/2 med. green pepper, chopped
2 tbsp. diced pimiento
Chopped parsley, preferably Italian style

Cut pork in 1/2 inch cubes. Shake with flour in plastic bag until coated. Heat oil in 3 quart saucepan. Add pork and brown lightly. Add onion. Saute 2 to 3 minutes longer. Add celery, bouillon cubes, water and marjoram. Bring to boiling. Cover and simmer 15 minutes.

Add potatoes and mushrooms with liquid. Bring to boiling again. Cover and simmer 10 minutes. Stir in green pepper and pimiento. Simmer 5 minutes more.

Sprinkle with parsley. Ladle into bowls.