Ground Pork and Vegetables in a Cream Sauce |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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This was so yummy and a super budget recipe! Everyone was licking their plates and it was EASY to make! ( note: most of measurements are approximate. play with it! ) Ingredients:
1 lb ground pork |
1 carrot, peeled and diced |
1 stalk celery, diced |
1 leek, halved and chooped |
1 medium portabello mushroom, chopped |
3 garlic cloves, miced |
1/2 cup chicken broth |
1/2 cup milk or 1/2 cup cream |
1/2 cup vermouth |
2 tablespoons dry sherry |
2 tablespoons sour cream |
1 sprig fresh rosemary |
1 bay leaf |
salt and pepper |
1 dash thyme, and red pepper flakes to taste |
3 tablespoons butter |
3 tablespoons flour |
approx. 1 lb. pasta |
Directions:
1. - In a large sauce or saute pan, brown pork.
2. - As it cooks add leek, carrot and celery.
3. - Add garlic and mushroom.
4. - After the mushrooms have released most of their water add chicken stock.
5. - Bring to light boil and return to low simmer, begin to slowly add cream and vermouth. Stir in sour cream.
6. - Add rosemary and bay leaf, thyme and red pepper.
7. - As sauce is simmering, make a roux in a separate pan. Melt butter and slowly whisk in flour to do this. You should have a paste.
8. - Add this slowly to the sauce to thicken it.
9. - In the meantime, cook noodles as directed.
10. After sauce has thickened, add sherry if desired. Let simmer for a few minutes and then top the noodles with it!
11. - I put fresh parsley on top and thought it was a very nice addition!
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