Bavarian Pork Tenderloin Stew

Bavarian Pork Tenderloin Stew

Time: 55 mins

Ingredients

  • 2 (1 lb) pork tenderloin
  • 2 tablespoons butter
  • 1 large onion, chopped
  • 1 garlic clove, minced
  • 1 cup chicken broth
  • 2 tablespoons cider vinegar
  • 2 teaspoons sugar
  • 1/2 teaspoon salt
  • 1 teaspoon dried thyme leaves, crushed
  • 1/2 lb mushroom, sliced
  • 2 cups new potatoes, peeled cubed
  • 1 cup sliced carrot
  • 1 cup sliced celery
  • 1 1/2 cups half-and-half
  • 2 tablespoons flour
  • 3/4 cup light sour cream

Directions

  • 1 Cut pork tenderloins into 1-inch cubes.
  • 2 Melt 2 tablespoons butter in a 5-quart Dutch oven.
  • 3 Stir in pork, onions and garlic; cook until pork is browned.
  • 4 Stir in broth, vinegar, sugar, seasonings and vegetables.
  • 5 Bring to a boil.
  • 6 Cover; reduce heat and simmer 30 minutes or until meat and vegetables are tender.
  • 7 In a medium bowl, slowly add light cream to flour; mixing until well blended.
  • 8 Stir into pork mixture.
  • 9 Heat until thickened, stirring constantly.
  • 10 Just before serving, stir in sour cream. Heat until warm.
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