Colorful Pork and Noodles |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 6 |
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Chopped tomato and green peppers spruce up this moist pork dish shared by Quick cooking's home economists. Ingredients:
1 medium green pepper, cut into 1-inch pieces |
1 tablespoon vegetable oil |
2 pounds boneless pork, cut into 1-1/2-inch cubes |
1 can (10-1/2 ounces) condensed chicken broth, undiluted |
1 medium onion, chopped |
3/4 cup white wine or chicken broth |
2 garlic cloves, minced |
1/2 teaspoon pepper |
1 package (1 pound) wide egg noodles |
1 medium tomato, seeded and chopped |
6 tablespoons king arthur unbleached all-purpose flour |
1/2 cup cold water |
1/4 cup sour cream |
1/2 teaspoon browning sauce, optional |
Directions:
1. In a pressure cooker, saute green pepper in oil until crisp-tender. Remove with a slotted spoon; set aside. Brown pork in pressure cooker over medium-high heat; drain. Stir in the broth, onion, wine or broth, garlic and pepper.
2. Close cover securely; place pressure regulator on vent pipe. Bring cooker to full pressure over high heat. Reduce heat to medium-high heat. Reduce heat to medium-high and cook for 12 minutes. (Pressure regulator should maintain a slow steady rocking motion; adjust heat if needed.)
3. Remove from the heat; immediately cool according to a manufacturer's directions until pressure is completely reduced. Meanwhile, cook noodles according to package directions. Stir tomato and reserved green pepper into the pork mixture. Combine flour and cold water until smooth; stir into pork mixture.
4. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat to low; stir in sour cream and browning sauce if desired. Drain noodles; serving with pork mixture. Yield: 6-8 servings.
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