Add the butter to a pan and use it to fry the onion, pork and pork sausage until well browned.
Meanwhile, fry the salt beef in a separated pan.
Combine the salt beef and pork along with the 240 ml stock and bay leaves in a large saucepan.
Bring it to a boil, reduce it to a simmer, cover and cook for about 20 minutes.
Meanwhile, dry fry thr flour in a non stick pan for about 2 minutes, stirring constantly, then add 2 tbs stock and stir well to make a smooth paste.
Make sure it doesn't have any lumps.
Stir in the sour cream to form a sauce, cook on low fire for about 8 minutes.
Remove the bay leaves from the meat stew and pour it into a greased baking dish (we used individual ones).
Cover with the sour cream sauce and bake on a previously pre heated oven at 180°C for 20 minutes or until done.
Serve with Draniki pancakes (we ommited this).