Prep 30 mins
Cook 30 mins
I made a Cuban garlic roast and had a lot of leftovers, it was cold and dark outside and I wanted something hot and comforting
- 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
- 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.
This recipe was fabulous! I don't like to waste food, so it was an easy and delicious way to use up leftover roast pork. I made exactly as the recipe was posted. The whole family ate it up and loved it. I'll be making it again!
I will make an extra tenderloin from now on just to make this recipe. Outstanding flavor!
Thanks Chef Susan, this was very good. I had leftover boneless pork country ribs from a cookout. I also added the pork chunks with the tomatoes to let them blend a bit and served over some yolk free egg noodles. Then I just threw them altogether for leftover leftovers! The picture looks kind of gross, it's not the most beautiful dish that I've ever made. But it was indeed very much comfort food, quite tasty, and I will bet will be even better tomorrow.