Ground Pork And Vegetables In A Cream Sauce Recipe

Name: Ground Pork And Vegetables In A Cream Sauce
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: Serves 1 or more
Ingredients: Ground Pork; 1 large carrot, diced; 2 stalks celery, diced; 1 leek, thinly sliced; 8 oz cremini mushrooms, sliced; Garlic Cloves; Chicken Broth; Milk; ¼ cup dry vermouth; Dry Sherry; ½ cup sour cream; Fresh Rosemary; 1 bay leaf; Salt And Pepper; 1 tsp dried thyme; 2 tbsp butter; 2 tbsp all-purpose flour; Pasta

This budget-friendly recipe is a guaranteed crowd-pleaser! Tender ground pork simmers in a rich and creamy sauce with vibrant vegetables, creating a comforting and flavorful dish that's surprisingly easy to make. Perfect for a weeknight dinner or a special occasion, this recipe is sure to become a family favorite. Get ready for clean plates!

Prep Time 15 mins

Cook Time 45 mins

Calories 528.6 kcal

Protein 65g

Rating 4.0 (1 Reviews)

Ground Pork And Vegetables In A Cream Sauce

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Ground Pork And Vegetables In A Cream Sauce

Ground Pork
1 large carrot, diced
2 stalks celery, diced
1 leek, thinly sliced
8 oz cremini mushrooms, sliced
Garlic Cloves
Chicken Broth
Milk
¼ cup dry vermouth
Dry Sherry
½ cup sour cream
Fresh Rosemary
1 bay leaf
Salt And Pepper
1 tsp dried thyme
2 tbsp butter
2 tbsp all-purpose flour
Pasta

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How to Make Ground Pork And Vegetables In A Cream Sauce

Brown the ground pork in a large saucepan or Dutch oven over medium-high heat. Break it up with a spoon as it cooks.
Add the leek, carrot, and celery to the pan and cook until softened, about 5-7 minutes.
Stir in the minced garlic and mushrooms. Cook until the mushrooms have released their liquid and are tender, about 5-7 minutes more.
Pour in the chicken stock, bring to a light boil, then reduce heat to a simmer.
Gradually whisk in the heavy cream and vermouth.
Stir in the sour cream.
Add the rosemary, bay leaf, thyme, and red pepper flakes. Season with salt and pepper to taste.
In a separate small saucepan, make a roux: Melt the butter over low heat. Whisk in the flour gradually until a smooth paste forms.
Slowly whisk the roux into the simmering sauce to thicken it. Cook for a few minutes, stirring constantly, until the desired consistency is reached.
While the sauce simmers, cook the noodles according to package directions.
If using, stir in the sherry.
Remove the bay leaf before serving.
Serve the creamy sauce over the cooked noodles. Garnish with fresh parsley.