Prep 30 mins
Cook 1 hr
This is a real winner. I have never tasted anything quite like it. I love it over mashed potatoes.
- 2 1⁄2 lbs boneless pork, cut into 1 1/2-inch chunks
- 1⁄2 cup flour
- 1 teaspoon salt
- 1⁄2 teaspoon pepper
- 1⁄3 cup vegetable oil
- 1 large red bell pepper
- 1 large green bell pepper
- 1 small onion
- 2 cups beef broth
- 2 tablespoons soy sauce
- 1 tablespoon white wine vinegar
- 1 lb fresh broccoli
- 1 teaspoon fresh minced garlic
- Coat the meat with the flour, salt, and pepper.
- Brown the meat in hot oil; reduce the heat to medium low.
- Drain off all the pan drippings but 1 tablespoon.
- Add the bell peppers and chopped onion to the pot.
- Cook about 5 minutes, until wilted; remove to a bowl.
- Add the broth, soy sauce, and vinegar to pot, stirring to scrape up browned bits.
- Bring to a boil. Return the browned meat to pot. Cover and simmer 45 minutes. Taste to see if the seasonings are ok.
- Simmer covered 30 minutes more, until the meat is tender.
- Stir in the broccoli that has been seperated into florets.
- Add the garlic and the peppers.
- Cover and simmer 10 more minutes, or until the broccoli is tender and the sauce is slightly thickened. Serve over mashed potatoes. Enjoy!
This is such a pleasant change from most pork like stews because they are usually quite sweet and rich. This one suits us much better and only change being that I prefer to use apple cider vinegar. Very, very good so thanks for a nice addition to my files.
This was sooo good. I made exactly as directed but subbed red wine vinegar for white because it's what was on hand.