Slave
was inspired by a recipe for Irish Stew. Since there was no lamb to
be found. Meat became a Saint Louis Favorite – pork steak! Ever
hear of a pork stew? Well neither had slave so it was created! Hope
you enjoy.
A
stew is just a basic
mirepoix
(3 vegetables: here potatoes, carrots, and peas.) a meat – usually
one of the tougher cuts that take slow cooking in liquid, and a broth
of some kind. Here is our stew made simple for you.
Ingredients:
2
lbs pork steak boneless cubed
oil
1
tsp salt + ½ tsp pepper
½
tsp ginger
1
family sized can (26 oz.) cream chicken soup
½
(same can) non-fat creamer
2
Tbs soy sauce
2
medium potatoes
1
onion
1
cup carrots
2
cups frozen peas
½
cup mushrooms
Directions:
Do
your cutting. Cube the pork, the potatoes, and chop the onion.
Heat
oil in a dutch oven over medium heat, add onions and cook until
transparent. Add the pork cubes and brown on all sides
(maybe 10
minutes total)
Add
the soup, creamer, soy sauce, ginger, and sat & pepper. Cover
and simmer for 45
minutes.
Add
potatoes & carrots, cover and cook for 30
minutes.
Add
peas and mushrooms. Simmer for 15
minutes
or until flavors are well blended.
Adjust
the soup: if too thin – thicken with slurry of cornstarch. If too
thick, add more non-fat creamer.
Serve
in bowls with a brown & serve bread from the oven.
So happy to serve my Master:
socialslave
To
satisfy and restore.
To
nourish, support and maintain.
To
gratify, spoil, comfort and please,
to
nurture, assist, and sustain
…..I
cook!
Please
buy slave's cookbook:
The
Little Black Book of Indiscreet Recipes
by
Dan White
http://www.amazon.com
/dp/B00F315Y4I
/ref=cm_sw_r_tw_dp_vAT4sb0934RTM
via
@amazon
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