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)|
|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.