Ground Pork And Vegetables In A Cream Sauce

• 1 lb ground pork
• 1 carrot, peeled and diced
• 1 stalk celery, diced
• 1 leek, halved and chooped
• 1 medium portabello mushroom, chopped
• 3 garlic cloves, miced
• 1/2 cup chicken broth
• 1/2 cup milk or 1/2 cup cream
• 1/2 cup vermouth
• 2 tablespoons dry sherry
• 2 tablespoons sour cream
• 1 sprig fresh rosemary
• 1 bay leaf
• salt and pepper
• 1 dash thyme, and red pepper flakes to taste
• 3 tablespoons butter
• 3 tablespoons flour
• approx. 1 lb. pasta

1. - In a large sauce or saute pan, brown pork.
2. - As it cooks add leek, carrot and celery.
3. - Add garlic and mushroom.
4. - After the mushrooms have released most of their water add chicken stock.
5. - Bring to light boil and return to low simmer, begin to slowly add cream and vermouth. Stir in sour cream.
6. - Add rosemary and bay leaf, thyme and red pepper.
7. - As sauce is simmering, make a roux in a separate pan. Melt butter and slowly whisk in flour to do this. You should have a paste.
8. - Add this slowly to the sauce to thicken it.
9. - In the meantime, cook noodles as directed.
10. After sauce has thickened, add sherry if desired. Let simmer for a few minutes and then top the noodles with it!
11. - I put fresh parsley on top and thought it was a very nice addition!

ground pork, carrot, celery, portabello mushroom, garlic, chicken broth, milk, sherry, sour cream, rosemary, bay leaf, salt, thyme, butter, flour, pasta

Taken from www.food.com/recipe/ground-pork-and-vegetables-in-a-cream-sauce-398827 (may not work)