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Receta Pork Bourguignon

Name: Pork Bourguignon
Ingredients: 1 lb Pork loin, cut into 1/2 in. cubes (I used a pork tenderloin); 1 Tbsp. Vegetable oil; 1 Tbsp. Butter (I used margarine); 2 x Garlic cloves, chopped; 1 1/2 Tbsp. Flour; 1 c. Beef stock (I used canned beef broth, diluted as for soup); 1/4 c. Red wine; 1 Tbsp. Ketchup; 15 x Pearl onions, peeled; 18 x Fresh mushrooms, quartered; 1/2 tsp Thyme; Salt and Pepper to taste

de Global Cookbook

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Ingredientes

1 lb Pork loin, cut into 1/2 in. cubes (I used a pork tenderloin)
1 Tbsp. Vegetable oil
1 Tbsp. Butter (I used margarine)
2 x Garlic cloves, chopped
1Â 1/2 Tbsp. Flour
1 c. Beef stock (I used canned beef broth, diluted as for soup)
1/4 c. Red wine
1 Tbsp. Ketchup
15 x Pearl onions, peeled
18 x Fresh mushrooms, quartered
1/2 tsp Thyme
Â Â Salt and Pepper to taste

Direcciones

I just made this recipe for dinner tonight, and I haven't even done the dishes yet (big surprise, right Linda) so I could post this for you. This was*incredibly good*. Easy, elegant and...well here it is. It's from a small pamphlet printed by the Pork Marketing Board called Entertaining Entrees.
Trim visible fat from meat. In a large skillet, heat oil over high heat; brown pork cubes for 2 min; remove. Reduce heat to medium; add in butter and garlic to pan and saute/fry for 30 seconds. Stir in flour and slowly whisk in stock and wine. Bring to boil; add in ketchup, onions, mushrooms, thyme and pork cubes. Reduce heat to low, cover and simmer for 20 min, stirring occasionally. Add in salt and pepper to taste. Remove lid and cook for five min longer. Serve over egg noodles.
Note: I do not know if this would be as good without the wine, as it really enhances the flavor.