Ingredients
-
2
-
2
-
1
-
1
-
1
-
2
-
2
-
1/2
-
1
-
1/2
-
-
-
-
-
Directions
Bavarian Pork Tenderloin Stew,Pork tenderloins are one of my favorites. This stew is so quick, tasty and easy to do on the stove that even you wont believe it. The German in me loves the flavors and we love it over noodles with a hearty German rye bread. Reminds you of fall and Oktober fest!,An update on our Boil-in-Bag experiment. We sealed the leftovers of our original cook in a VacPac bag, and froze it for future use. We took it camping this past week in September. From the freezer, into a pot of water, brought up to a boil and and left to boil for at least 7 minutes so it would be nice and hot. While the stew heated up we got the bonfire going, and prepared some mashed potatoes and a simple salad to accompany the meal. ABSOLUTE PERFECTION! No issue at all with the sour cream breaking. The flavours had melded and improved. What a fast, easy and delicious camping dinner. I know just about everything is better when you eat outside, but this really hit the spot! My German/Austrian hubby is now reminding me almost daily that I promised to make this again, so I guess I better get on it! Thanks again for this recipe.
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Steps
|
1
Done
|
Cut Pork Tenderloins Into 1-Inch Cubes. |
|
2
Done
|
Melt 2 Tablespoons Butter in a 5-Quart Dutch Oven. |
|
3
Done
|
Stir in Pork, Onions and Garlic; Cook Until Pork Is Browned. |
|
4
Done
|
Stir in Broth, Vinegar, Sugar, Seasonings and Vegetables. |
|
5
Done
|
Bring to a Boil. |
|
6
Done
|
Cover; Reduce Heat and Simmer 30 Minutes or Until Meat and Vegetables Are Tender. |
|
7
Done
|
in a Medium Bowl, Slowly Add Light Cream to Flour; Mixing Until Well Blended. |
|
8
Done
|
Stir Into Pork Mixture. |
|
9
Done
|
Heat Until Thickened, Stirring Constantly. |
|
10
Done
|
Just Before Serving, Stir in Sour Cream. Heat Until Warm. |
