I LOVE this recipe! It's easy and so yummy, especially in the winter. And it's even better the second day. The recipe comes from my Pillsbury Complete Cookbook and unlike most recipes, I made no variations. Ingredients:
1 T. oil
1 1/2 lb. boneless pork loin, cut into 3/4-inch cubes
1 (14 1/2 oz) can ready-to-serve chicken broth
1 C. water
1 med. onion, cut into 8 wedges
1/2 tsp. salt
1/2 tsp. dried marjoram leaves
1/8 tsp. pepper
10-12 small red pottoes, quartered
1 1/2 C. sliced carrots
1 C. frozen sweet peas
1/2 C. half-and-half
1/4 C. all-purpose flour
Heat oil in 4-quart saucepan or Dutch oven over medium-high heat until hot. Add pork cubes; cook 3 to 5 minutes or unitl browned, stirring occasionally. Add broth, water, onion, salt, marjoram and pepper. Bring to a boil. Reduce heat to low; cover and simmer 20 minutes.
Add potatoes, carrots and peas. Return to a boil. Reduce heat to low; cover and simmer an additional 15 to 20 minutes or unitl vegetables are tender.
In small bowl, combine half-and-half and flour; blend until smooth. Gradually stir into pork mixture. Cook and stir over medium-high heat until mixture is bubbly and thickened.
This week I am adding this favorite recipe to 4 weekly blog parties - because it's just that good! Check all 4 out for great recipes: Friend Making Monday,Tempt My Tummy Tuesdays, What's for Dinner Thursday, and Foodie Friday !
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