Pork marengo

Yield: 1 Servings

Measure Ingredient
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 teaspoon Salt
1 dash Pepper
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

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