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
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Steps
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.
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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.
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Nutrition Facts
Serving Size:1 Serving
Calories
450
Calories from Fat
270
Total Fat
30g
Saturated Fat
13g
Cholesterol
120mg
Sodium
910mg
Total Carbohydrate
15g
Dietary Fiber
2g
Protein
31g
% Daily Value*:
Iron
12%
12%
Exchanges:
1 Starch; 4 Lean Meat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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