Pork cream goulash
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Pork tenderloin |
| 1 | can | Cocktail weiners; 4 wieners |
| ½ | pounds | Mushrooms or 1 can; drained |
| 4 | tablespoons | Flour |
| 4 | tablespoons | Margarine |
| 3 | Onions | |
| 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 |
Directions
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