Pork with Three Peppers Dinner |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Yum! We had this for supper tonight. I chose not to use the extra salt, as the canned soup has plenty of salty taste, and I added more chili powder, and didn't use all of the flour/water thickening mixture. A really nice, fast weeknight supper that everyone enjoyed! Give this one a try... Ingredients:
1 lb lean pork, cut into strips |
2 medium onions, sliced and separated into rings |
1 clove garlic, minced (i used 2!) |
1 tablespoon canola oil |
1 (14 1/2 ounce) can beef broth |
1 medium sweet red pepper, julienned |
1 medium yellow pepper, julienned |
green pepper, julienned |
1/4 cup tomato paste |
1/4 cup salsa |
1 -2 teaspoon chili powder (i used a bit more for added spiciness) |
1/2 teaspoon salt (with the canned soup, you might not want it) |
3 tablespoons all-purpose flour |
1/4 cup cold water |
hot cooked rice |
Directions:
1. In a large skillet, stirfry the pork, onions and garlic together in oil for 3 minutes.
2. Stir in the broth, peppers, tomato paste, salsa, chili powder, and salt.
3. Bring to a boil.
4. Reduce heat; cover and simmer for 10-12 minutes, or until pork is no longer pink, stirring occasionally.
5. Combine flour and water until smooth.
6. Gradually add this mixture to pan.
7. Bring to a boil; cook and stir for 2 minutes or until thickened.
8. Serve over rice.
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