Continental Pork Stew

 

1

tablespoon olive or vegetable oil

1

tablespoon butter or margarine

2

teaspoons finely chopped garlic

1

package (8 oz) sliced fresh mushrooms

1 1/2

lb pork boneless loin roast, cut into 1-inch pieces

2 1/2

cups Progresso® chicken broth (from 32-oz carton)

1

cup white wine or Progresso® chicken broth (from 32-oz carton)

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

• 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.