In a plastic bag combine the flour, quarter tsp of the salt, paprika, garlic powder, and 0.125 tsp of the pepper. Add a few pieces of the meat, and shake in the flour until coated. Repeat with the remaining meat; set aside. In a heavy saucepan, heat oil over medium high heat. Add meat several pieces at a time and brown. Remove and set aside. Reduce heat to medium low and stir in celery, carrots, onion, parsley, cumin and allspice. Cook stirring, 5 minutes. Stir in brandy and cook 2 minutes. Add broth, pork, remaining quarter tsp of the salt and 0.125 tsp of the pepper. Bring to a boil. Cover and simmer 45 minutes, stirring occasionally. Add prunes and apricots, and cook 10 minutes or until fruits are tender. Serve over noodles. This is from one of my MIL's clippings from Women's Day. Date unknown Shared by Robert Rostrup