1 PREARRANGEMENT
1. dice pork cutlets
2. dice the onion
3. dissolve instant vegetable stock in 1 liter hot water
4. dice pepper and onion
5. stir cream, sour cream and flour

2 COOOKING
1. fry the diced pork cutlets in olive oil, season with salt and pepper
2. add onions and fry until the onions are soft
3. add 1 liter vegetable stock
4. add diced bell peppers and cucumber. Keep simmering until vegetables are tender.
5. allow to simmer for a while, then add curry powder. The meal can be prepared up to this point.
6. add the mixture of cream and flour 10-15 minutes before serving. Stir well.
7. Let it cook 2-3 minutes, then serve it with baguette