Free Recipe Pork Bourguignon
Recipe Type: Free Recipes
Recipe Preparation: boil
Cooking Ingredients for Pork Bourguignon Recipe
1 lb Pork loin, cut into 1/2 in.
-cubes (I used a pork
-tenderloin)
1 tb Vegetable oil
1 tb Butter (I used margarine)
2 Garlic cloves, minced
1-1/2 tb Flour
1 c Beef stock (I used canned
-beef broth, diluted as for
-soup)
1/4 c Red wine
1 tb Ketchup
15 Pearl onions, peeled
18 Fresh mushrooms, quartered
1/2 ts Thyme
Salt and Pepper to taste
Pork Bourguignon Preparation
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 minutes; remove. Reduce heat to medium; add butter and garlic to pan and saute for 30 seconds. Stir in flour and slowly whisk in stock and wine. Bring to boil; add ketchup, onions, mushrooms, thyme and pork cubes. Reduce heat to low, cover and simmer for 20 minutes, stirring occasionally. Add salt and pepper to taste. Remove lid and cook for five minutes longer. Serve over egg noodles. Note: I don”t know if this would be as good without the wine, as it really enhances the flavor. Posted to TNT – Prodigy”s Recipe Exchange Newsletter by theshack@niagara.com on Apr 18, 1997
Cooking Temperature:
Recipe Serves: 1
How Do You Cook Pork Bourguignon?
If you know a better Pork Bourguignon Recipe please comment below.