Pork Stew 2 T. oil 4 to 6 thinly sliced pork chops 2 cups thinly sliced onions 1 1/2 T. flour 2 chicken bouillon cubes 1 1/2 cups boiling water 1 cup beer salt & pepper to your taste 2 lbs. potatoes pared, sliced, 1/4 inch thick 11/2 cups thinly sliced carrots
In large skillet, over medium heat, heat oil. Cook pork chops until browned; remove to plate. In same skillet, sauté onions until golden. Stir in flour and cook 1 minutes. Remove skillet from heat. Dissolve bouillon cubes in water. Slowly add to skillet, stirring constantly. Add beer, salt, pepper and bay leaf. Mix well. Return skillet to heat and cook until mixture boils and thickens. In a 3 quart casserole, arrange alternate layers of potatoes, carrots, and onions, ending with a layer of potatoes. Arrange pork chops on top. Pour bouillon mixture over all. Cover and bake at 350 for 1 hour or until potatoes are tender,allow to stand 10 minutes. Serves 6 -- Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore
