Ingredients
-
1 1/4 lbs boneless pork loin
-
2 tablespoons butter or 2 tablespoons margarine
-
4 stalks celery, cut into 2 inch lengths
-
1 teaspoon salt
-
1/2 teaspoon pepper
-
1/2 cup dry white wine or 1/2 cup broth
-
1/2 cup water
-
1 1/2 tablespoons all-purpose flour
-
1/2 cup whipping cream
-
2 tablespoons chopped parsley
-
2 small onions, sliced
Instructions
- Cut meat into 2-inch chunks, trimming off excess fat.
- Slowly brown meat and onions in the butter using a large, heavy skillet, or a heavy, enamelled and cast-iron pot that has a lid.
- Add celery to meat.
- Sprinkle with salt and pepper.
- Add wine or broth and water.
- Cover.
- Simmer slowly for 35 to 45 minute or until meat is very tender.
- Meanwhile, blend the flour into the whipping cream until smooth and free of lumps.
- When meat is tender, add flourcream mixture.
- Bring to a boil quickly and cook until thickened, stirring.
- Sprinkle with chopped parsley before serving.