Gosh I have been away visiting those grandsons for a week and I need to get back into the groove. The boys are better than ever and now talking up a storm at the ripe old age of 25 months!! They love yogurt and strawberries!!
This is one of my husbands favorite meals and does not heat up the house by being a quick top of the stove meal. I hate to turn on the oven when it is a 100 degrees out and the air conditioner is never turning off until after nightfall!
You will need a large skillet and lid.
2 T. olive oil
1 T. butter
1-1 1/2 pound very thinly sliced pork loin or tenderloin
1 pound mushrooms
2 C. sliced celery, about 5-6 ribs washed and trimed
2 C. chicken stock
1/2 C. heavy cream
1 T. corn starch
kosher salt
freshly ground pepper
Cooked noodles or rice
Dice the celery and clean the mushrooms with a soft brush, then slice them. Heat the oil and butter in the skillet and cook the pork in batches, seasoning them with salt and pepper as you go. You need to do this quickly over high heat just to brown the meat. Then remove the meat to a large platter and set it aside.
Toss in the celery and brown for 1 or 2 minutes and add the mushrooms and stir fry another minute. Add the chicken broth and the pork back in and reduce to a slow simmer.
Cook the noodles or rice.
Stir the cornstarch into the cream and stir until smooth. If it is too thick add a little water. Add this to the skillet and stir together until well blended and the sauce is slightly thickened. Serve over the noodles or rice and enjoy a great meal!
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