February 16, 2009

• Tomorrow’s Menu

  Tomorrow I am making Pork and Mushroom Stew for dinner.  Why does this merit posting the day before or at all?  Because it is one of my son Adam’s favorite meals and I have been thinking about him a lot lately.  He is currently stationed in Iraq and he is only able to call about once a month since he has been there.  When he gets back to the states he is heading right to his ship and out to sea so I won’t be seeing him for awhile. 

  I like soup a lot.  So much so that when it is cold out, as it is now, I tend to make a lot of soup.  Having a lot of men in the house doesn’t equal a lot of soup lovers so once in awhile they used to rebel against my soup kicks.  Adam was one of the ones who rebelled the most.  Then one day he hit on a way that the two of us could live in harmony when I started to make too many soups.  He started to request his soup be put over something, rice, pasta, mashed potatoes.  Something to make it a little more filling.  Mashed potatoes are his favorites so they became the most frequent request.  We have found that this particular stew is great over potatoes so now even when he isn’t around I make potatoes to go with Pork and Mushroom Stew.  This one’s for you Adam.  I love you and miss you.

  Pork and Mushroom Stew

  1 pound pork stew meat, cut into 1-inch cubes

  2 tbl butter

  1 small onion chopped

  1 tbl garlic minced

  1 10 1/2 ounce can condensed chicken broth

  1/4 cup dry white wine (don’t leave this out, it makes a difference in the flavor)

  1/4 tsp dried thyme, crushed

  salt and pepper to taste

  1 large bay leaf

  1 10-ounce package frozen tiny whole carrots

  8-ounces fresh mushrooms sliced

  3/4 cup cold water

  1/4 cup all-purpose flour

  1 tbl lemon juice

   

  In a large saucpan brown pork, half at a time,, in butter.  Remove and set aside.  Saute onion and garlic until onion is transparent.  Return meat to the pan.  Add chicken broth, wine, thyme, bay leaf, salt and pepper.  Bring to a boil.  Reduce heat and simmer, covered, for 40 minutes.  Add the frozen carrots and mushrooms.  Return to boiling.  Reduce heat and simmer, covered, about 15 minutes more or till vegetables are tender.  Remove bay leaf. 

  Combine cold water and flour; add to stew with lemon juice.  Cook and stir till thickened anhd bubbly.  Cook and stir for 1 minute more.  Makes 4 servings.

  • 5:06 pm
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