Bill's Pork Stew

Bill’s Pork Stew

I started making a beef stew/stroganoff with 3 or 4 pounds of beef stew meat, mushrooms, a

can of Golden Mushroomsoup and a can of Cream of Mushroom soup. Used Homemade noodles instead of the vegetables. That got to be way too much when we got down to feeding just two of us. I was out of beef one day, so I cut up some pork country ribs and omitted the cream of mushroom soup. We traded the noodles for carrots, onions and potatoes. Bill got hooked the first time we ate it and now we throw rocks at beef.

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Bill’s Pork Stew

Ingredients:

1 1/2 pounds boneless country style pork ribs cut in chunks

4 medium Yukon Gold potatoes cut in chunks

1 pound package of baby carrots left whole

1 sweet onion chopped

4 cloves of garlic minced or sliced

1 can pieces and stems mushrooms drained

1 can Campbells Golden Mushroom soup

Sea salt and pepper

1 pint of sour cream

Directions:

Place raw meat in the bottom of a dutch oven. Layer potatoes, carrots, garlic and onions on top of meat. Add generous amounts of sea salt and pepper. Mix undiluted soup and drained mushrooms in a bowl. It will be thick. Spread on top of meat and vegetables. Cover and bake in 275 degree oven until meat and vegetables are tender. 3 or 4 hours. Should work in a slow cooker.

Before serving stir in the pint of sour cream.