Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 2 pounds | Boneless pork shoulder; cut in 1\" cubes |
| 3 cups | Chopped fresh tomatoes |
| 1 cup | Sliced carrots |
| 1 cup | Sliced celery |
| ½ cup | Chopped onion |
| 1 tablespoon | Paprika |
| 1½ teaspoon | Salt |
| ¼ teaspoon | Ground black pepper |
| 1 pounds | Fresh mushrooms; cleaned and sliced |
| 1 cup | Dairy sour cream |
| 1 tablespoon | Flour |
| \N 3 | quart casserole. Mix well. |
Place meat, tomatoes, carrots, celery, onion, paprika, salt and pepper in a Cover. Microwave at high (100%) 10 minutes. Stir. Microwave at medium high (70%) 35 minutes, stirring two or three times during cooking. Add mushrooms. Combine sour cream and flour and stir into stew. Cover.
Microwave at medium high (70%) until stew is thickened, 8 to 10 minutes, stirring twice during cooking. Let stand 5 minutes. Makes 6 servings.
Recipe by: diane@...
Posted to recipelu-digest Volume 01 Number 214 by "Diane Geary" <diane@...> on Nov 7, 1997