Yield: 1 Servings
|2 pounds||Boneless Pork cut into 1 inch cubes|
|½ cup||Chopped onion|
|2 tablespoons||Cooking oil|
|1 can||(16 oz) tomatoes, cut up|
|1 teaspoon||Instand chicken bouillon granules|
|1 teaspoon||Dried marjoram, crushed|
|½ teaspoon||Dried thyme, crushed|
|1 can||(3 oz) chopped mushrooms|
|⅓ cup||Cold water|
|3 tablespoons||All-purpose flour|
|\N \N||Hot cooked rice|
In a skillet brown half the pork and chopped onion at a time in hot oil, drain fat. Transfer meat and onion to slow cooker, in same skillet combine undrained tomatoes, and other ingredients. Stir together scraping browned bit from bottom of skillet, pour over pork, Cover cook on low heat setting for 8 - 10 hours. Turn to high-heat setting. Stir in drained mushrooms.
Blend cold water slowly into flour, stir into pork mixture, cook, uncovered on high heat setting till thickened 15 - 20 minutes, stir occasionally.
Serve over rice. 6 - 8 servings.
Posted to EAT-L Digest 02 Sep 96 From: Pam Knowles <pamk@...> Date: Tue, 3 Sep 1996 06:55:43 GMT