2 lbs. boneless shoulder of pork, cut in cubes
1/4 c. flour
1 tsp. salt
Ground pepper to taste
2 tbsp. golden raisins
Water
4 tbsp. butter
1 c. thickly sliced onions
1/8 tsp. instant garlic
10 1/2 oz. can beef bouillon, diluted
1 can water
1 tbsp. parsley flakes
1/4 tsp. thyme
1 bay leaf
2 medium green peppers, cored, seeded, in strips
1 medium apple, diced
2 tsp. arrowroot

Toss pork with flour, salt, and pepper. Soak raisins in 1/2 cup of water. Melt butter in fry pan. Brown pork, then remove from pan. Add onion to pan; cook to golden brown (5-10 minutes), stirring. Return pork to pan. Add garlic, herbs, and stock. Bring to a boil; reduce heat. Cover and simmer 1 hour and 15 minutes.

Add pepper strips and cook 20 minutes longer, covered. Skim fat and remove bay leaf. Add apple cubes and cook for 10 minutes, covered. Immediately before serving, stir in drained raisins. Stir arrowroot into 1/2 cup of water and add to sauce; bring to a boil. Serve over rice, mashed potatoes, or noodles.