Creamy Sauce with Ham

Cut the ham in thin strips, about 1 x 2 inches long. Heat a skillet and cook the strips on rather high temperature while you slice the mushrooms.

Lower the heat and add leek and mushrooms to the skillet. Stir.

Dice the bell pepper and add to the skillet. Stir again and add spices. Let cook for a few minutes on low heat until the mushrooms darken and become soft.

Add cream and sour cream and let it all bubble on low heat for about five minutes. Salt and pepper to taste.
Sprinkle parsley on top and serve with rice.