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Pork and Vegetable Stew with Noodles

  Vegetable oil 2 Tablespoon
  Lean boneless pork 1 Pound, cut into 3/4 inch cubes
  Beef broth 3 Cup (48 tbs)
  Chopped fresh parsley 3 Tablespoon, divided
  Stewed tomatoes 14 1⁄2 Ounce (1 Can)
  Carrot 1 Large, sliced
  Green onions 3 , sliced
  Dijon mustard 2 Teaspoon
  Rubbed sage 1⁄4 Teaspoon
  Black pepper 1⁄8 Teaspoon
  Uncooked noodles 3 Cup (48 tbs)
  Butter/Margarine 1 Teaspoon
  All purpose flour 2 Tablespoon
  Cold water 1⁄3 Cup (5.33 tbs)
  Parsley 1 Tablespoon (For Garnish)
  Apple 1⁄2 Cup (8 tbs) (For Garnish)

Heat vegetable oil in large saucepan over medium-high heat. Add pork; cook, stirring frequently until browned on all sides.
Carefully stir beef broth into saucepan. Stir in 1 tablespoon chopped parsley, tomatoes, carrot, onions, mustard, sage and black pepper. Bring to a boil over high heat. Reduce heat to medium-low; simmer, uncovered, 30 minutes.
Meanwhile, cook noodles according to package directions; drain. Add remaining 2 tablespoons chopped parsley and butter; toss lightly. Keep warm until ready to serve.
Combine flour and cold water 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.

Recipe Summary

Difficulty Level: 
Main Dish
Preparation Time: 
25 Minutes
Cook Time: 
30 Minutes
Ready In: 
55 Minutes

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Average: 4.2 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 502 Calories from Fat 173

% Daily Value*

Total Fat 19 g29.9%

Saturated Fat 5.6 g28%

Trans Fat 0 g

Cholesterol 94.2 mg31.4%

Sodium 536.5 mg22.4%

Total Carbohydrates 55 g18.3%

Dietary Fiber 4.2 g16.7%

Sugars 7.9 g

Protein 26 g52.5%

Vitamin A 67.4% Vitamin C 40%

Calcium 9.8% Iron 19.9%

*Based on a 2000 Calorie diet

Pork And Vegetable Stew With Noodles Recipe