Pork And Potato Stew

• 1 Tbsp. oil
• 1 lb. pork tenderloin, cut into 1-inch slices
• 1 c. julienne cut carrots
• 1 c. sliced onions
• 4 medium Russet potatoes, peeled and cubed
• 3 Tbsp. chicken flavor instant bouillon
• 1 tsp. dried pork seasoning
• 4 1/4 c. water
• 1 Tbsp. cider vinegar
• 3 Tbsp. all-purpose flour
• 2 c. thinly sliced cabbage

1. Heat oil in Dutch oven over medium heat until hot.
2. Add pork, carrots and onions.
3. Cook until pork is browned.
4. Drain.
5. Add potatoes, bouillon, pork seasoning, 4 cups of the water and vinegar.
6. Mix well.
7. Simmer 30 minutes, stirring occasionally.
8. In small bowl, combine remaining 1/4 cup water and flour.
9. Beat with wire whisk until well blended.
10. Add flour mixture and cabbage to stew.
11. Mix well.
12. Cover.
13. Simmer 10 minutes or until stew is thickened.

oil, pork tenderloin, julienne, onions, potatoes, chicken flavor, pork seasoning, water, cider vinegar, flour, cabbage

Taken from www.cookbooks.com/Recipe-Details.aspx?id=4390 (may not work)