Found this on the Internet, a kind of Strogonoff made with leftover roast pork, which I modified somewhat. Thinly slice leftover roast pork
and cut into bite-sized pieces. Sauté quartered mushrooms until browned, then add thinly sliced leeks and cook until starting to soften.
Add the roast port and some chicken stock and simmer for 5 minutes, then add a small tub of sour cream, season well and mix together until
the sauce is thick and smooth. Serve with rice, garnished with chopped parsley.