1 pound Pork Loin, boneless (any lean cut works)
2 tbsp Butter
1/4 cup dry White Wine
1 (10-3/4 oz) can of Chicken Broth
1 tbsp dried Parsley
2 cloves Garlic, minced
1/4 tsp dried Thyme
1/4 tsp Pepper
1 Bay Leaf
1 cup Carrots, sliced
3 small Potatoes, pared and diced
1 serving (2 cups) of White Sauce (in Joy of Cooking works)
5 oz Pearl Onions
1-1/2 cups Mushrooms, sliced
1/2 cup cold Water
1/4 cup all purpose Flour
1 tbsp Lemon Juice
Cut pork into 1" cubes. In a 3 qt saucepan, brown pork, half at a time, in hot 2 tbsp. of butter. Return all meat to pan. Stir in the wine, broth, parsley, garlic, thyme, pepper and bay leaf. Bring to boiling; reduce heat. Cover and simmer 40 minutes, stirring occasionally.
Make 2 cups of the white sauce.
In a separate saucepan, cook carrots 10 minutes; add potatoes and cook 10 minutes more.
Add onions, white sauce, carrots, potatoes and mushrooms to the pork mixture. Return mixture to boiling. Reduce heat; cover and simmer for 15 minutes more or until veggies are crisp-tender. Remove bay leaf.
Combine flour and water; add to stew with lemon juice. Cook and stir until thickened and bubbly. Cook and stir 1 minute more.
Debbi
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