Tocanita - Romania Stew

Baby Carrots, raw, 1 medium (remove)
Onions, raw, 1 medium (2-1/2" dia) (remove)
*Pork Chops sirloin, lean, raw, 32 oz (remove)
Sour Cream, reduced fat, 1 cup (remove)
*Potato, raw, 6 medium (2-1/4" to 3-1/4" dia.) (remove)
*Canola Oil, 1 tbsp (remove)
*Flour, white, .1 cup (remove)
Mushrooms, fresh, 450 grams (remove)
*Peppers, sweet, red, fresh, 2 large (2-1/4 per lb, approx 3-3/4" (remove)
Salt
Pepper
Hot Hungarian Paprika
Parsley
Time

Cube pork in 1in. pices. Mix four salt and pepper. Coat pork in flour mixture. Brown in oil. Dice onion. When port in 2/3 done and onion. Cook until onion is translucent. While cooking, peel and cut the carrots, dice in large pices bell pepper. Add carrots and bell pepper to pork mixture and cover with water. Add bullion cubes. Use pork bullion if you can find it otherwise chicken bullion will work. Add paprika and tyme to taste. Brink to a boil. Reduce to a simer and cook covered until vegtalbes are nearly cooked. While pork mixture is cooking, peel and boil potatoes until soft. Mash when soft. Half or quarter mushrooms depending on size. When carrots are nearly cooked add mushrooms. Finsh cooking pork mixture. Turn off heat. Mix in sour cream. Top with parsley.

Serve pork and vegtalbes over mashed potatoes. You can also used egg noodles instead of mashed potatoes if you prefer.



Number of Servings: 8

Recipe submitted by SparkPeople user DRU_ROSALIE.