Pork Mushroom Casserole
|Fresh lean pork leg/Fresh lean pork shoulder 1 kilogram||2 Pound|
|Oil/Margarine / dripping||4 Tablespoon|
|Chopped onion||45 Milliliter (3 Tablespoons)|
|Cream soup/Mushroom / celery / chicken||1 Can (10 oz) (284 Milliliters)|
|Milk/Water / chicken broth||75 Milliliter (1/3 Cup)|
Cut pork into serving pieces 3/8 inch (1 centimeter) thick, discarding fat and bone.
Flatten each with the edge of a rolling pin.
Brown lightly on both sides in a little hot fat and arrange in a bake dish.
Scatter with onion and pour over a mixture of soup and milk.
Cover and bake at 350F (180C) for 45 minutes or prepare the dish in an electric frying pan.
After adding soup mixture, cover pan closely and simmer on low heat for about 40 minutes, turning pork over during cooking.
Add liquid to the pan if necessary at turning time.