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Pork Marengo

Meat.World's picture
Ingredients
  Boneless pork shoulder 2 Pound, cut into 1 inch cubes
  Chopped onion 1⁄2 Cup (8 tbs)
  Cooking oil 2 Tablespoon
  Canned tomatoes 16 Ounce, cut up (1 Can)
  Water 1⁄2 Cup (8 tbs)
  Instant chicken bouillon granules 1 Teaspoon
  Dried marjoram 1 Teaspoon, crushed
  Salt 3⁄4 Teaspoon
  Dried thyme 1⁄4 Teaspoon, crushed
  Pepper 1 Dash
  Canned chopped mushrooms 3 Ounce, drained (1 Can)
  Cold water 1⁄4 Cup (4 tbs)
  All purpose flour 3 Tablespoon
  Hot cooked rice 2 Cup (32 tbs)
Directions

In skillet brown the pork cubes and chopped onion in hot cooking oil.
Stir in undrained tomatoes, the 1/2 cup water, bouillon granules, marjoram, salt, thyme, and pepper.
Cover and simmer the mixture till pork is tender, about 60 minutes.
Add the mushrooms to the pork.
Slowly blend the 1/4 cup cold water into flour.
Stir into the pork mixture; cook and stir till thickened and bubbly.
Serve over hot cooked rice.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Stewed
Ingredient: 
Pork
Preparation Time: 
5 Minutes
Cook Time: 
60 Minutes
Ready In: 
0 Minutes
Servings: 
8

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