Pork And Mushroom Stew

• 1 lb. boneless pork, cubed
• 2 tsp. olive oil
• 1 can chicken broth
• 1/4 c. white cooking wine
• 1 tsp. dried parsley
• 1/2 tsp. dried thyme
• 1/4 tsp. garlic powder
• 1/8 tsp. pepper
• 1 bay leaf
• 2 c. frozen, whole, small onions, halved
• 2 c. sliced carrots
• 1 c. mushrooms, halved
• 1/2 c. cold water
• 2 tsp. cornstarch
• 1 tsp. lemon juice

1. In a large saucepan, brown pork, half at a time, in olive oil. Return all meat to pan.
2. Stir in chicken broth, wine, parsley, thyme, garlic powder, pepper and bay leaf.
3. Simmer, covered, for 40 minutes.
4. Add frozen onions, carrots and mushrooms.
5. Simmer another 20 minutes or until vegetables are tender.
6. Remove bay leaf.
7. Combine cold water and cornstarch.
8. Add to stew with lemon juice.
9. Cook and stir until thickened and bubbly.
10. Makes approximately 4 servings.

boneless pork, olive oil, chicken broth, white cooking wine, parsley, thyme, garlic powder, pepper, bay leaf, frozen, carrots, mushrooms, cold water, cornstarch, lemon juice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=642896 (may not work)