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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Paula's Pork Stew Recipe

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This recipe for Paula's Pork Stew is from Cooking With The Timm Family!, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1 T. vegetable oil
1 pork tenderloin (1 lb.) cut into 3/4 - 1 inch cubes
1 medium onion, coarsely chopped
1 rib celery, sliced
1/2 tsp. dried basil
1/4 tsp. dried rosemary
1/4 tsp. dried oregano
2 T. all purpose flour
1 cup chicken broth
1/2 pkg, (16 oz.) frozen mixed vegetables
1 jar sliced mushrooms, drained
1 package long grain and wild rice
2 tsp. lemon juice
1/8 tsp. ground nutmeg
salt and pepper to taste

Directions:
Directions:
Heat oil in large skillet over high heat. Add pork, onion, celery, basil, rosemary and oregano. Cook until pork is browned. Place pork mixture in slow cooker. Stir flour into chicken broth; pour into slow cooker. Stir in frozen veggies and mushrooms. Cover and cook on low for 4 hours or until pork is barely pink in center. Prepare rice according to pkg. directions, discarding spice packet if desired. Stir lemon juice, nutmeg, salt and pepper into slow cooker. Cover and cook 15 min. Serve over rice.

Number Of Servings:
Number Of Servings:
4 servings
Personal Notes:
Personal Notes:
I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning. - John Barrymore

 

 

 

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