Aziza's Pork & Mushroom Stew
From: PotWench
1 pound Pork Loin, boneless (any lean cut works)
2 Tbl Butter
1/4 c dry White Wine
10 - 3/4 oz can of Chicken Broth
1 Tbl dried Parsley
2 cloves Garlic, minced
1/4 tsp dried Thyme
1/4 tsp Pepper
1 Bay Leaf
1 cu Carrots, sliced
3 sm Potatoes, pared and diced
1 serving (2 cups) of White Sauce (in Joy of Cooking works)
5 oz Pearl Onions
1 1/2 c Mushrooms, sliced
1/2 c cold Water
1/4 c all purpose Flour
1 Tbl Lemon Juice
Cut pork into 1" cubes. In a 3 qt saucepan, brown pork, half at a time, in hot 2 Tbl of butter. Return all meat to pan. Stir in the wine, broth, parsley, garlic, thyme, pepper and bay leaf. Bring to boiling; reduce heat. Cover and simmer 40 minutes, stirring occasionally.
Make 2 cups of the white sauce.
In a separate saucepan, cook carrots 10 minutes; add potatoes and cook 10 minutes more.
Add onions, white sauce, carrots, potatoes and mushrooms to the pork mixture. Return mixture to boiling. Reduce heat; cover and simmer for 15 minutes more or until veggies are crisp-tender. Remove bay leaf. Combine flour and water; add to stew with lemon juice. Cook and stir until thickened and bubbly. Cook and stir 1 minute more.