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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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I like to cut the meat and vegetables ahead of time. Then this entree goes from the skillet to the table in no time.—Sheri La Fleche, New Bedford, Massachusetts Ingredients:
1 pound pork tenderloin, cut into 1/4-inch strips |
2 medium onions, sliced and separated into rings |
1 garlic clove, minced |
1 tablespoon canola oil |
1 can (14-1/2 ounces) beef broth |
1 each medium sweet red, yellow and green pepper, julienned |
1/4 cup tomato paste |
1/4 cup salsa |
1 to 2 teaspoons chili powder |
1/2 teaspoons salt |
3 tablespoons king arthur unbleached all-purpose flour |
1/4 cup cold water |
hot cooked rice |
Directions:
1. In a large skillet, stir-fry the pork, onions and garlic in oil for 3 minutes. Stir in the broth, peppers, tomato paste, salsa, chili powder and salt. Bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until pork is no longer pink, stirring occasionally.
2. Combine the flour and water until smooth; gradually add to pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over rice. Yield: 4 servings.
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