2 lbs. pork shoulder steaks
1/2 c. all-purpose flour
2 tsp. salt
1 tsp. paprika
2 tbsp. butter
1/2 lb. sliced fresh mushrooms
1 c. beef broth or water
1 (16 oz.) can whole or wedged tomatoes with juice
1 c. sour cream

Coat pork with a mixture of 1/4 cup of the flour, salt and paprika. Heat butter in skillet. Brown meat on both sides. Remove to heavy casserole with cover as they are done. Add mushrooms to pan. Cook until browned over medium heat. Pour over meat in casserole. Add both skillet and scrap up browning. Pour over meat. Pour tomatoes over pork. Cover.

Bake at 300 degrees for 1 hour. Check for tenderness. Return oven for another 1/2hour, if necessary. Drain juice from meat. Mix 1/2 cup juices with remaining 1/4 cup flour. Stir until smooth. Mix with remaining juices, heat to boiling. Cook until thickened. Add sour cream. Pour over meat. Serve immediately.