Pork 'comfort' Leftover Roast
photo by Elle M.
- Ready In:
- 1hr
- Ingredients:
- 16
- Yields:
-
2 cups
- Serves:
- 2-4
ingredients
- 453.59-907.18 g cooked pork, cut in cubes
- 2 celery ribs, diced
- 1 onion, diced
- 3 garlic cloves, minced
- 44.37 ml butter
- 1 bell pepper, diced
- 29.58 ml flour
- 453.59 g can tomatoes, stewed
- 283.49 g beef consomme
- 14.79 ml Worcestershire sauce
- 1 beef bouillon cube
- 4.92 ml caraway seed
- fresh ground pepper
- celery salt
- 236.59 ml sour cream
- buttered egg noodles
directions
- Melt butter in large sauce pan, add celery onion, garlic and bell pepper saute until just tender crisp, or until your liking stir in flour. add beef consomme, beef bouillon and stewed tomato's, worcestershire sauce , caraway seed and cook 30 minutes adding more liquid as needed, 10 minutes before serving add pork, black pepper and celery salt as needed, stir in sour cream heat and serve over buttered egg noodles.
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Reviews
-
I was looking for something different to do with my leftover pork roast and happened upon this recipe. I made it tonight. I didn't add fennel seeds or celery salt because I didn't have any on hand. I didn't have a green pepper but I had a bag of miniature red/orange/yellow peppers so used 6 of those. Delicious! Hubby went back for seconds!
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