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Continental Pork Casserole

Western.Chefs's picture
  Salad oil 2 Tablespoon
  Pork cubes 1 1⁄2 Pound, cut into 1 inch chunks
  Carrots 2 Large
  Onion 1 Medium
  Canned tomato puree 16 Ounce (1 Can)
  Water 1 Cup (16 tbs)
  Lightly packed coarsely chopped celery leaves 1⁄2 Cup (8 tbs)
  Brown sugar 1 Tablespoon
  Dry red wine 3 Tablespoon
  Salt 1 Teaspoon
  Pepper 1⁄4 Teaspoon

1. In 12-inch skillet over medium-high heat, in hot salad oil, cook pork cubes until browned, stirring frequently. With slotted spoon, remove meat to 1 1/2-quart casserole.
2. Meanwhile, cut each carrot crosswise in half, then cut each half lengthwise into thin slices. Thinly slice onion.
3. Preheat oven to 350°F. In drippings remaining in skillet, over medium heat, cook carrots and onion until lightly browned, stirring occasionally. Add tomato puree and remaining ingredients; over high heat, heat to boiling, stirring to loosen brown bits from bottom of skillet. Pour sauce over meat in casserole, stirring to mix. Cover casserole and bake 45 minutes or until meat is fork-tender. Skim fat from sauce in casserole.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1984 Calories from Fat 1036

% Daily Value*

Total Fat 116 g178.1%

Saturated Fat 28.7 g143.6%

Trans Fat 0.5 g

Cholesterol 390 mg130%

Sodium 3123.6 mg130.1%

Total Carbohydrates 104 g34.8%

Dietary Fiber 18.1 g72.5%

Sugars 55.2 g

Protein 132 g264.1%

Vitamin A 538.2% Vitamin C 125.9%

Calcium 22.9% Iron 51.7%

*Based on a 2000 Calorie diet

Continental Pork Casserole Recipe