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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
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This thick, creamy stew is one my family requests often. It does an especially good job of warming us up on cold winter days. âJanet Allen of Belleville, Illinois Ingredients:
2 pork tenderloins (1 pound each), cut into 1-inch cubes |
1 tablespoon olive oil |
1 medium onion, chopped |
1 garlic clove, minced |
1 can (14-1/2 ounces) reduced-sodium chicken broth |
2 pounds red potatoes, peeled and cubed |
1 cup sliced fresh carrots |
1 cup sliced celery |
1/2 pound sliced fresh mushrooms |
2 tablespoons cider vinegar |
2 teaspoons sugar |
1-1/2 teaspoons dried tarragon |
1 teaspoon salt |
2 tablespoons king arthur unbleached all-purpose flour |
1/2 cup fat-free milk |
1/2 cup reduced-fat sour cream |
Directions:
1. In a large nonstick skillet over medium heat, cook pork in batches in oil until no longer pink; remove and keep warm.
2. In the same pan, saute onion until crisp-tender. Add garlic; cook 1 minute longer. Add the broth, vegetables, vinegar, sugar, tarragon and salt; bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until vegetables are tender.
3. Combine flour and milk until smooth; gradually stir into vegetable mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Add pork and heat through. Reduce heat; stir in sour cream just before serving (do not boil). Yield: 8 servings.
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