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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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The best combination of creamy pork and mushroom sauce...great with cracker....it's also good by itself... Ingredients:
1 tsp. of olive or vegetable oil |
1 tsp. butter |
1 tsp. of finely shop garlic |
1 package of fresh slice mushroom |
1 1/2 pound of pork loin roast cut into 1 inch pieces |
2 1/2 cups of chicken broth |
1 1/2 of whole onion 1 lb. gag |
3 medium carrots, cut into lenghwise in half |
1 small onion, studded with whole cloves |
1 tsp. salt |
1/8 tsp. pepper |
1 cup of whipping cream |
Directions:
1. In 4 or 5 quart pan, heat oil and butter over medium high heat. Cook garlic and mushroom mixture for about 5 to 6 mintues, stiring frequently, until mushroom are softend.
2. Stir in pork. cook for 6 to 7 minutes, stir frequently, until pork is lightly browned.
3. Stir in broth, wine, whole onions, carrort, onion with cloves, salt and pepper. Heat to boiling; reduce heat to medium -low. Cover; cook 25 to 30 mintues, stir occasionally, until pork is tender and no longer pink in center.
4. Removed onion with cloves; disgard. Beat in whipping cream and flour with wire whisk. Cook 5 to 6 minutes, stir occassionally, until hot and slighly thickened. Garnish with pasley leaves or sprinkle with chopped pasley.
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