Pork & Potato Skillet
|Idaho potatoes||1 1⁄2 Pound, unpeeled|
|Boiling water||1 Cup (16 tbs)|
|Olive oil||2 Tablespoon|
|Pork shoulder||1 Pound, cut in 1 inch cubes|
|Sliced onion||1 Cup (16 tbs)|
|Garlic||2 Clove (10 gm), minced|
|Tomato sauce||1 Cup (16 tbs)|
|Dry red wine||1⁄2 Cup (8 tbs)|
|Sliced carrots||1 Cup (16 tbs)|
|Sliced mushrooms||1⁄2 Pound|
|Chopped parsley/Margarine||1 Tablespoon|
Steam potatoes in 1 inch boiling water 30 to 40 minutes, until tender.
Meanwhile, in a large skillet, heat oil.
Brown meat on all sides; set aside.
Saute onion and garlic in the same skillet until golden.
Return meat to skillet.
Add tomato sauce, wine, carrots and salt; mix well.
Cover and simmer over low heat 30 minutes.
Add mushrooms, mixing well; cook 5 minutes longer.
While meat is cooking, slice unpeeled potatoes 1/2 inch thick.
In a separate skillet, melt butter; brown potatoes on both sides.
Line a serving platter with potatoes; spoon meat mixture over potatoes and sprinkle with chopped parsley.