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Continental Pork Stew

Name: Continental Pork Stew
Prep time: 15 min
Total time: 1 h 10 min
Yield: 6
Ingredients: 1 tablespoon olive or vegetable oil; 1 tablespoon butter or margarine; 2 teaspoons finely chopped garlic; 1 package (8 ounces) sliced fresh mushrooms; 1 1/2 pounds pork boneless loin roast, cut into 1-inch pieces; 2 1/2 cups chicken broth; 1 cup white wine or chicken broth; 1 1/2 cups frozen pearl onions; 3 medium carrots, cut lengthwise in half, then cut into 1/4-inch slices; 1 small onion studded with 4 whole cloves; 1 teaspoon salt; 1/8 teaspoon pepper; 1 cup whipping (heavy) cream; 1/3 cup Gold Medal™ Wondra® quick-mixing flour; Chopped fresh parsley, if desired

Prep 15 min
Total 1 hr 10 min
Ingredients 15
Servings 6

A creamy base complements tender pork and an assortment of colorful vegetables.

Ingredients

1 tablespoon olive or vegetable oil
1 tablespoon butter or margarine
2 teaspoons finely chopped garlic
1 package (8 ounces) sliced fresh mushrooms
1 1/2 pounds pork boneless loin roast, cut into 1-inch pieces
2 1/2 cups chicken broth
1 cup white wine or chicken broth
1 1/2 cups frozen pearl onions
3 medium carrots, cut lengthwise in half, then cut into 1/4-inch slices
1 small onion studded with 4 whole cloves
1 teaspoon salt
1/8 teaspoon pepper
1 cup whipping (heavy) cream
1/3 cup Gold Medal™ Wondra® quick-mixing flour
Chopped fresh parsley, if desired

Directions

1

Heat oil and butter in 4 1/2- to 5-quart Dutch oven over medium-high heat. Cook garlic and mushrooms in oil mixture 5 to 6 minutes, stirring frequently, until mushrooms are softened.
2

Stir in pork. Cook 6 to 7 minutes, stirring frequently, until pork is lightly browned.
3

Stir in broth, wine, pearl onions, carrots, onion with cloves, salt and pepper. Heat to boiling; reduce heat to medium-low. Cover and cook 25 to 30 minutes, stirring occasionally, until pork is tender and no longer pink in center.
4

Remove onion with cloves; discard. Beat in whipping cream and flour with wire whisk. Cook 5 to 6 minutes, stirring constantly, until hot and slightly thickened. Sprinkle with parsley.

If your family likes the flavor of veal, you can substitute 1 1/2 pounds veal boneless loin roast for the pork.
To make the studded onion for the stew, peel the onion, then gently push 4 whole cloves into it.
You'll want to have plenty of crusty rolls or thick slices of bread to soak up all of the flavorful juices in this savory stew.