Pork Stew With Celery
"This is a wonderful, easy dish. The meat comes out tender and the taste is great. My family likes to have it served over cooked noodles. A good money saving recipe. I have always made it using chicken broth."
photo by *Parsley*
- Ready In:
- 50mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 1 1⁄4 lbs boneless pork loin
- 2 small onions, sliced
- 2 tablespoons butter or 2 tablespoons margarine
- 4 stalks celery, cut into 2 inch lengths
- 1 teaspoon salt
- 1⁄2 teaspoon pepper
- 1⁄2 cup dry white wine or 1/2 cup broth
- 1⁄2 cup water
- 1 1⁄2 tablespoons all-purpose flour
- 1⁄2 cup whipping cream
- 2 tablespoons chopped parsley
directions
- Cut meat into 2-inch chunks, trimming off excess fat.
- Slowly brown meat and onions in the butter using a large, heavy skillet, or a heavy, enamelled and cast-iron pot that has a lid.
- Add celery to meat.
- Sprinkle with salt and pepper.
- Add wine or broth and water.
- Cover.
- Simmer slowly for 35 to 45 minute or until meat is very tender.
- Meanwhile, blend the flour into the whipping cream until smooth and free of lumps.
- When meat is tender, add flourcream mixture.
- Bring to a boil quickly and cook until thickened, stirring.
- Sprinkle with chopped parsley before serving.
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Reviews
-
My family loves this recipe. It tastes so good and is so easy and relatively inexpensive. I'd gotten it some years ago with a subscription I had to My Great Recipes. We usually serve it with buttered noodles. We like dark rye (pumpernickle) with it as well as a salad of romaine lettuce. It tastes even better the next day! -
This is a good, quick and easy meal. I spooned it over hot rice. It's creamy and smooth. I chopped the celery leaves and added them as well. I think maybe I will add some sliced carrots next time. Thanx for posting this!
RECIPE SUBMITTED BY
Cooking is what I do. I love looking for new recipes. I have three daughters, the last one left for college this year. Being a military family gives us the opportunity to try a variety of cuisine's from all over the world. I learned to cook from watching my father while I was growing up and have loved cooking as long as I can remember. A big thank you to everyone for this wonderful site.
