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| | Pork and Mushroom Stew 1 pound of pork stew meat, cut into 1 inch cubes
2 tablespoons of margarine or butter
One 10 1/2 ounce can of condensed chicken broth
1/4 cup of dry white wine
3 tablespoons of snipped parsley
1 bay leaf
3/4 teaspoon of snipped fresh thyme
1/4 teaspoon of garlic powder
1/8 teaspoon of pepper
2 cups of frozen small whole onions
One 10 ounce package of frozen tiny whole carrots
One 4 ounce can of whole mushrooms, drained
3/4 cup of cold water
1/4 cup of all purpose flour
1 tablespoon of lemon juice |
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In a large saucepan cook the meat, half at a time, in margarine or butter until brown. Return all of the meat to the pan. Stir in the chicken broth, wine, parsley, bay leaf, thyme, garlic powder, and pepper. Bring to boiling, reduce heat. Cover and simmer for 40 minutes. Stir in the frozen onions, frozen carrots, and mushrooms. Return to boiling, reduce the heat. Cover and simmer for about 15 minutes more or until the vegetables are tender. Remove the bay leaf. Combine the cold water and flour. Sift the flour mixture and lemon juice into stew. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Makes 4 servings |
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