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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 6 |
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This is an excellent pork stew for a nice cold night. I did serve this over hot noodles and I am sure it would be good over rice as well. I got the recipe from Better Homes and Gardens Annual Recipes 2007 and it was submitted by Lucille Howell, Portland Oregon. Ingredients:
1 1/2 lbs lean pork stew meat, cut into 1-inch pieces |
1 teaspoon dried sage, crushed |
1 teaspoon dried mint, crushed |
1/4 cup butter |
8 ounces fresh button mushrooms, halved |
1 cup chopped onion |
4 garlic cloves, minced |
1 (14 ounce) can chicken broth |
1 bay leaf |
1 lb carrot, coarsely chopped |
3 tablespoons all-purpose flour |
1 tablespoon worcestershire sauce |
hot cooked noodles (optional) |
Directions:
1. Preheat oven to 350°. Sprinkle pork with sage and mint. In a very large.
2. oven-going skillet brown pork in 1 tablespoon of the butter over medium-high.
3. heat, turning often. Remove pork from skillet. Add mushrooms, onion, and.
4. garlic to skillet. Cook and stir until onion is tender. Stir in browned.
5. pork, broth, and bay leaf. Bring pork mixture to boiling. Remove from.
6. heat; cover. Place skillet in oven. Bake fro 30 minutes. Stir in chopped.
7. carrots; cover and bake for 20 minutes more or until carrots are.
8. crisp-tender.
9. In a small saucepan melt remaining 3 tablespoons butter over medium-low.
10. heat. Remove from heat. Stir in flour and Worcestershire sauce. Remove.
11. skillet from oven. Return skillet to stovetop; uncover. Stir in flour.
12. mixture. Bring pork mixture to boiling over medium heat, stirring.
13. occasionally. Reduce heat. Simmer, uncovered, for 2 minutes or until the.
14. mixture is slightly thickened. Remove and discard bay leaf. If desired,.
15. serve stew over hot cooked noodles.
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