pork skillet supper
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| 2 Tbsp | butter or margarine |
| 1 lb. | pork tenderloin, cut in 1/4" pieces |
| 1 can | chicken broth |
| 2 tsp | worcestershire sauce |
| 1/4 tsp | salt |
| 1/8 tsp | pepper |
| 8 small | red potatoes, quartered |
| 1 cup | mushroom, sliced |
| 1/2 cup | green onions, sliced |
| 2 Tbsp | flour |
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| melt margarine in 12 inch skillet or dutch oven over medium-high heat. add pork slices; |
| cook 3 to 5 minutes or until browned on both sides. remove pork from skillet; set aside. |
| reserve 1/4 cup of chicken broth. add remaining chicken broth, worcestershire sauce, |
| salt, pepper and potatoes to skillet. bring to boil. reduce heat to low; cover and |
| simmer 10 minutes or until potatoes are tender. stir in mushrooms, onions and pork |
| slices. |
| cover; simmer an additional 5 minutes or until vegetables are tender. |
| in small bowl, combine flour and reserved 1/4 cup chicken broth; blend until smooth. |
| gradually stir into pork mixture. cook and stir over medium-high heat until mixture is |
| bubbly and thickened. |
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| (ID: 73691) Mirror: rec.food.recipes: Sun, Jul 24, 2005 |