Ingredients Jump to Instructions ↓

  1. 1 1/2 lb. lean pork stew meat, cut in

  2. 1" pieces.

  3. 1 tsp. dried sage , crushed

  4. 1 tsp. dried mint

  5. 1/4 cup butter (4 Tbsp)

  6. 8 oz. fresh button mushroom s, halved or quartered,

  7. 2 med. onion s, chopped

  8. 4 cloves garlic , minced

  9. 1 14 oz. can chicken broth

  10. 1 bay leaf

  11. 1 lb. coarsely chopped carrot s

  12. 3 Tbsp. all-purpose flour

  13. 1 Tbsp. Worchestershire sauce

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350°. Sprinkle pork with sage and mint. In a 12" oven-going skillet, brown pork in 1 Tbsp. of the butter over med-high heat, turning often. Remove pork from skillet. Add mushrooms, onions and garlic to skillet. Cook and stir until onion is tender. Stir in broth, bay leaf and browned pork. Bring to a boil. Remove from heat; cover and bake for 30 min. or until carrots are tender. In a small saucepan melt remaining 3 Tbsp. of butter over med.-low heat. Remove from heat. Stir in flour and Worchestershire sauce. Remove skillet from oven and return to stovetop. Uncover, stir in flour mixture. Bring pork mixture to a boil over med. heat, stirring occasionally. Reduce heat, simmer uncovered for 2 min. or until mixture is slightly thickened. Remove and discard bay leaf. Serve over hot buttered noodles.


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