Polish Pork Goulash (Gulasz Wieprzowy)

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1. 1Step 1: Place the mushrooms in a small strainer and rinse briefly, rubbing gently with your fingertips to remove any grit. Transfer to a small bowl, add 2-3 tablespoons of water, and set aside to soak while you prepare the rest of the ingredients.
2. 2Step 2: In a large non-stick pan, heat 1-1.5 tablespoons of oil. Add the meat and fry over medium-high heat for a couple of minutes until lightly browned. Turn over and continue cooking for about 2 more minutes. Do this in 2 batches to ensure the meat browns evenly. Transfer the meat (along with the juices, if any) to your cooking pot.
3. 3Step 3: Using the same pan, cook the onion over medium/low heat for about 5 minutes until softened, stirring often (add a drop of oil if necessary). Remove from the heat and combine with the meat.
4. 4Step 4: Combine the meat and onions with the porcinis (along with the water they soaked in), hot water, bay leaf, and allspice berries, plus approximately 1/4 teaspoon of salt and pepper to taste.
5. 5Step 5: Cover and bring to the boil, then lower the heat and simmer for about 2 hours (or until the meat is tender), stirring occasionally.
6. 6Step 6: In a small bowl, combine the flour with the sour cream and 1 tablespoon of cold water. Stir until the mixture is smooth. Add about 2 tablespoons of the hot sauce from the pot and stir in, then pour this mixture into the simmering goulash, stirring until thoroughly incorporated. Cook for 1-2 minutes until the sauce thickens. Remove from the heat, adjust the seasoning as necessary, and serve.