Ground Pork and Vegetables in a Cream Sauce
"This was so yummy and a super budget recipe! Everyone was licking their plates and it was EASY to make! ( note: most of measurements are approximate. play with it! )"
- Ready In:
- 45mins
- Ingredients:
- 18
- Serves:
-
4-6
ingredients
- 1 lb ground pork
- 1 carrot, peeled and diced
- 1 stalk celery, diced
- 1 leek, halved and chooped
- 1 medium portabello mushroom, chopped
- 3 garlic cloves, miced
- 1⁄2 cup chicken broth
- 1⁄2 cup milk or 1/2 cup cream
- 1⁄2 cup vermouth
- 2 tablespoons dry sherry
- 2 tablespoons sour cream
- 1 sprig fresh rosemary
- 1 bay leaf
- salt and pepper
- 1 dash thyme, and red pepper flakes to taste
- 3 tablespoons butter
- 3 tablespoons flour
- approx. 1 lb. pasta
directions
- - In a large sauce or saute pan, brown pork.
- - As it cooks add leek, carrot and celery.
- - Add garlic and mushroom.
- - After the mushrooms have released most of their water add chicken stock.
- - Bring to light boil and return to low simmer, begin to slowly add cream and vermouth. Stir in sour cream.
- - Add rosemary and bay leaf, thyme and red pepper.
- - As sauce is simmering, make a roux in a separate pan. Melt butter and slowly whisk in flour to do this. You should have a paste.
- - Add this slowly to the sauce to thicken it.
- - In the meantime, cook noodles as directed.
- After sauce has thickened, add sherry if desired. Let simmer for a few minutes and then top the noodles with it!
- - I put fresh parsley on top and thought it was a very nice addition!
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Reviews
-
This is an economical recipe (ground pork is reasonably priced), as well as an easy for beginning cooks, giving the opportunity to add new items to your cupboard. 1/2t dried herb for 1 sprig rosemary. Sub marsala wine for vermouth, onion for leek. I prepared as written except I forgot bay leaf and added a little more broth at end. Veggies were cooked perfectly and the dish was full of flavor. Thanks for sharing! -
This was SO quick and EASY and very good, much like a casserole. I usually cook meals that are great but take hours. I used heavy cream, which I think turns out better because it's creamier. Thanks, Southern Lady, for the advice on substitutes because I didn't have leeks or vermouth. I had to double the recipe but 1 cup of marsala wine was too much alcohol, too powerful (good thing I missed the sherry). I also used buttermilk because no SC in the house. ---> I had to empty the oil after cooking the pork/vegetables or it would have had too much liquid. Bottom line, this is a good recipe but there seems to be too many ingredients that are just unnecessary. I forgot the sherry, thyme and red pepper flakes. When it's only 1/8t (a dash), doesn't matter.
RECIPE SUBMITTED BY
i'm an avid gardener who has become a dedicated home cook. i love nothing more than growing food and then cooking it in my kitchen. i try to make dinner from scratch atleast five nights a week. when my garden isn't producing too much, i order a box of seasonal organic produce and try to think of things to make with all the yummy food i get.
