Pork Marengo Recipe
Ingredients
| 2 pounds boneless pork shoulder, cut in 1-inch cubes | ||
| Onion | 1/2 Cup (16 tbs), chopped | |
| Cooking oil | 2 Tablespoon | |
| 1 16-ounce can tomatoes, cut up | ||
| Water | 1/2 Cup (16 tbs) | |
| 1 teaspoon instant chicken bouillon granules | ||
| Dried marjoram | 1 Teaspoon, crushed | |
| Salt | 3/4 Teaspoon | |
| Dried thyme | 1/4 Teaspoon, crushed | |
| Pepper | 1 Dash | |
| Mushrooms | 1 3 Ounce, chopped | |
| Cold water | 1/4 Cup (16 tbs) | |
| All purpose flour | 3 Tablespoon | |
| Hot cooked rice | ||
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.
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.
Chef
