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2 tablespoons Butter or margarine
1 pound Pork tenderloin, cut in 1/4" pieces
1 can Chicken broth
2 teaspoons Worcestershire sauce
1/4 teaspoon Salt
1/8 teaspoon Pepper
8 small Red potatoes, quartered
1 cup Mushroom, sliced
1/2 cup Green onions, sliced
2 tablespoons Flour
Melt margarine in 12 inch skillet or Dutch oven over medium-high heat. Add pork slices; cook 3 to 5 minutes or until browned on both sides. Remove pork from skillet; set aside.
Reserve 1/4 cup of chicken broth. Add remaining chicken broth, Worcestershire sauce, salt, pepper and potatoes to skillet. Bring to boil. Reduce heat to low; cover and simmer 10 minutes or until potatoes are tender. Stir in mushrooms, onions and pork slices.
Cover; simmer an additional 5 minutes or until vegetables are tender.
In small bowl, combine flour and reserved 1/4 cup chicken broth; blend until smooth. Gradually stir into pork mixture. Cook and stir over medium-high heat until mixture is bubbly and thickened.
1 pound Pork tenderloin, cut in 1/4" pieces
1 can Chicken broth
2 teaspoons Worcestershire sauce
1/4 teaspoon Salt
1/8 teaspoon Pepper
8 small Red potatoes, quartered
1 cup Mushroom, sliced
1/2 cup Green onions, sliced
2 tablespoons Flour
Melt margarine in 12 inch skillet or Dutch oven over medium-high heat. Add pork slices; cook 3 to 5 minutes or until browned on both sides. Remove pork from skillet; set aside.
Reserve 1/4 cup of chicken broth. Add remaining chicken broth, Worcestershire sauce, salt, pepper and potatoes to skillet. Bring to boil. Reduce heat to low; cover and simmer 10 minutes or until potatoes are tender. Stir in mushrooms, onions and pork slices.
Cover; simmer an additional 5 minutes or until vegetables are tender.
In small bowl, combine flour and reserved 1/4 cup chicken broth; blend until smooth. Gradually stir into pork mixture. Cook and stir over medium-high heat until mixture is bubbly and thickened.
