Hungarian pork & roasted vegetables
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Corn oil |
| ¼ | cup | Flour |
| 1 | tablespoon | Hungarian paprika |
| ¼ | teaspoon | Caraway seed |
| 1 | pounds | Pork stew meat |
| 1 | small | Onion, minced |
| ¼ | cup | Water |
| 1 | teaspoon | Garlic, minced |
| ½ | teaspoon | Salt |
| 1 | each | Bell pepper, diced |
| 1 | can | Beef broth (12 oz) |
| 16 | cans | Mixed Vegetables, drained |
| 1 | large | Tomato, diced |
| Wide noodles or rice | ||
Directions
INGREDIENTS
DIRECTIONS
Dredge meat in flour, then brown pork in hot oil in roasting pan in 400'F. oven for 15 minutes. Add paprika and onion, water, caraway seed, garlic and salt. Cover tightly and bake at 325'F. until meat is tender. Add peppers, tomatoes, and stock. Simmer covered for 15 minutes. Stir in VEG-ALL. Simmer covered for 15 minutes. Serve with wide noodles or rice.
Submitted By EARL SHELSBY On 02-25-95
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