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Beef Stew in Red Wine
Learn how to prepare all kinds of stews that can warm up even the coldest day or night.
Pork and Vegetable Stew with Noodles
Yield: Makes 4 servings
Ingredients:
2
tablespoons vegetable oil
1
pound boneless pork sirloin steaks, cut into 3/4-inch cubes or pork for stew
3
cups beef broth
3
tablespoons chopped fresh parsley, divided
1
can (14-1/2 ounces) stewed tomatoes, undrained
1
large carrot, sliced
3
green onions, sliced
2
teaspoons Dijon mustard
1/4
teaspoon rubbed sage
1/8
teaspoon black pepper
3
cups uncooked noodles
1
teaspoon butter or margarine
1/3
cup cold water
2
tablespoons all-purpose flour
Preparation:
1.
Heat oil in large saucepan over medium-high heat. Add meat; brown, stirring frequently. Gradually add beef broth. Stir in 1 tablespoon chopped parsley, tomatoes with juice, carrot, onions, mustard, sage and pepper. Bring to a boil over high heat. Reduce heat to medium-low; simmer, uncovered, 30 minutes.
2.
Meanwhile, cook noodles according to package directions; drain and place in bowl. Add remaining 2 tablespoons chopped parsley and butter; toss lightly. Keep warm until ready to serve.
3.
Stir cold water into flour in cup until smooth. Stir into stew. Cook and stir over medium heat until slightly thickened. To serve, spoon noodles onto each plate. Ladle stew over noodles. Garnish, if desired.
This recipe appears in:
Stews
