2 tbsp (25 g) 1 oz butter
2 carrots, peeled and sliced
3 celery stalks, cleaned and chopped
1 small green pepper, seeded and chopped
1 lb (450 g) lean pork, diced
two 225 g (12 oz) packets onion sauce mix
568 ml (1 pint) milk
1 bay leaf
salt and freshly ground pepper
2 carrots, peeled and sliced
3 celery stalks, cleaned and chopped
1 small green pepper, seeded and chopped
1 lb (450 g) lean pork, diced
two 225 g (12 oz) packets onion sauce mix
568 ml (1 pint) milk
1 bay leaf
salt and freshly ground pepper
method
1. Melt the butter in a flameproof casserole and fry the carrots, celery and green pepper for 2 - 3 minutes. Add the pork and cook for 3 - 4 minutes, stirring frequently.
2. Make up the onion sauce mix with the milk, following the instructions on the packet, then add to the pork with the bay leaf.
3. Mix well, cover and bake in the oven at 1 80°C (350°F) mark 4 for 1 1/2 hours. Taste and adjust seasoning; remove bay leaf before serving.
2. Make up the onion sauce mix with the milk, following the instructions on the packet, then add to the pork with the bay leaf.
3. Mix well, cover and bake in the oven at 1 80°C (350°F) mark 4 for 1 1/2 hours. Taste and adjust seasoning; remove bay leaf before serving.
serving amount
serves 4
rate this recipe
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
