pork cream goulash

4 Servings
1 pounds Pork tenderloin
1 can Cocktail weiners; 4 wieners
½ pounds Mushrooms or 1 can; drained
4 tablespoons Flour
4 tablespoons Margarine
½ teaspoon Salt
¼ teaspoon Pepper
1 teaspoon Paprika
½ cup Beef stock
½ cup Cereal cream
½ small Can tomato paste
1 can Mandarin orange pieces

Brown onions in margerine. Cut meat in chunks ½"thick. Coat meat in flour and brown in pot. Add stock, tomato paste and cream. Bring to boil then simmer on low heat for 15 minutes. Add mushrooms and simmer for 10 minutes.

Add salt, pepper and paprika to taste. Add cocktail wieners(or smokies cut in pieces). Add 1 can mandarin orange pieces. Serve over rice.

Recipe by: Meta Laporte

Posted to FOODWINE Digest by Ian Wingfield <iwingfie@...> on Dec 21, 1997

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