Recipe by Chocolatl
Adapted from the Woman's Day Encyclopedia of Cookery. The original recipe called for shortening, but I've substituted vegetable oil.
Top Review by Chicagoland Chef du Jour
A 5 star + recipe. We thoroughly enjoyed this dish. Such a wonderful balance of flavor. I did not change a thing and will not the next time I make this dish > a rarity for me. I use leftover pork tenderloin and served with Israeli couscous. A huge hit! This recipe will go in my Best of 2013 cookbook. Thanks Choco!
- 2 tablespoons vegetable oil
- 2 tablespoons flour
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon paprika
- 2 tablespoons brown sugar
- 1 tablespoon lemon juice
- 1 tablespoon chopped onion
- 1 cup water
- 2 1⁄2-3 cups leftover pork, sliced
- 1⁄2 cup chopped pimento stuffed olive
Directions See How It's Made
- Heat oil in a large skillet and stir in flour.
- Cook, stirring, until light brown.
- Add salt, paprika, brown sugar, lemon juice, onion and water.
- Mix thoroughly and cook over low heat for 5 minutes, stirring constantly.
- Add meat, cover, and cook over low heat until heated through, about 10 minutes.
- Add olives and cook until heated through, about 5 minutes more.