|2 pounds||Boneless pork; cut into 1-1/2 inch cubes|
|1 cup||Chopped onion|
|1||Clove garlic; crushed|
|1 can||(10.75-oz) chicken broth|
|1¼ cup||Dry white wine; divided|
|½ teaspoon||Rosemary leaves|
|¼ teaspoon||Thyme leaves|
|¼ teaspoon||Ground black pepper|
|2 cups||Carrots; cut in 1/4 inch slices|
|1 pounds||Fresh mushrooms; sliced|
In a large, heavy saucepan or skillet, heat oil. Brown half the pork and set aside. Add remaining pork, brown and set aside. Add onions and garlic to drippings and saut until golden. Add flour. Cook and stir for 1 minute.
Stir in chicken broth, 1 cup of wine, bay leaf, rosemary, thyme, salt and pepper. Cook and stir until mixture boils and thickens. Stir in browned pork, cover and simmer for 1 hour, stirring once or twice. Stir in carrots, cover and simmer 30 minutes longer, adding water if needed. Meanwhile, in a large skillet, melt butter and saut mushrooms until golden. Add mushrooms and ¼ cup of wine to stew, stir gently, cover and simmer for 3 minutes longer. Sprinkle with chopped parsley. Yield: 6 servings.
DEE DOWELL WRIGHT
(MRS. RICHARD L.)
From <Traditions:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .
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