You may also like
Categories:Viewed: 120 - Published at: 2 years ago
Ingredients
- 2 tbsp vegetable or olive oil
- 1 1/2 lb diced pork
- 8 None pearl onions, peeled
- 2 cloves garlic, minced
- 2 stalks celery, coarsely chopped
- 2 None medium carrots, chopped
- 1 (1 oz) packet salt-reduced French onion soup mix
- 1 (15 oz) can diced tomatoes
- 1/2 cup salt-reduced chicken stock
- None None chopped fresh flat-leaf parsley leaves and mashed potatoes, to serve
Method
- Heat 1 tbsp oil in a large saucepan over high heat. Working in batches, cook pork, stirring, for 5 mins, or until browned. Transfer pork to a heatproof plate.
- Reduce heat and add remaining oil. Cook onion, garlic, celery and carrots for 5 mins, or until vegetables soften.
- Return pork to pan along with soup mix, tomatoes and stock. Bring to a boil then reduce heat and simmer, covered, for 1 hour.
- Uncover and simmer, stirring occasionally, for 20 mins, or until pork is tender and sauce thickens. Sprinkle casserole with parsley. Serve with mashed potatoes.
