3/4 lb. lean boneless pork
2 tbsp. all-purpose flour
1 tbsp. oil
1 med. onion, chopped
2 celery stalks, minced
3 chicken bouillon cubes
3 c. water
1/2 tsp. dried marjoram leaves
2 c. diced peeled potatoes
1 (4 oz.) can mushrooms, stems
1/2 med. green pepper, chopped
2 tbsp. diced pimento
Chopped parsley (Italian style)

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

Add potatoes and mushrooms with liquid. Bring to a boil again. Cover and simmer 10 minutes. Stir in green pepper and pimento. Simmer 5 minutes more. Sprinkle with parsley, ladle into bowls. For a variation, this recipe may be used with lean veal or chicken instead of the pork.