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Pork Marengo




Source of Recipe


“Better Homes and Gardens Crockery Cooker Cookbook”, 1976


Recipe Introduction


Click on the link below to see a color photo of this recipe.


Recipe Link: http://communities.msn.com/recipesfornoncooks/crockpot.msnw

List of Ingredients




2 pounds boneless pork shoulder, cut in 1-inch cubes

1/2 cup chopped onion

2 tablespoons cooking oil

1 (16-ounce) can tomatoes, undrained, cut up

1 teaspoon instant chicken bouillon granules

1 teaspoon dried marjoram, crushed

1 teaspoon salt

1/2 teaspoon dried thyme, crushed

Dash pepper

1 (3-ounce) can chopped mushrooms, drained

1/3 cup cold water

3 tablespoons all-purpose flour

Hot cooked rice

Recipe



1. In skillet brown half of the pork cubes and chopped onion at a time in hot oil; drain off fat. Transfer to crockpot.

2. In the same skillet, combine the next 6 ingredients. Stir together, scraping browned bits from bottom of skillet; pour over pork.

3. Cover; cook on low for 8 to 10 hours. Turn to high. Stir in mushrooms. Blend cold water slowly into flour; stir into pork mixture. Cook uncovered on high-heat setting until thickened, 15 to 20 minutes. Stir occasionally. Serve over rice.

Serves 6 to 8