Ground Pork And Vegetables In A Cream Sauce - cooking recipe

Ingredients

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

Preparation

- In a large sauce or saute pan, brown pork.
- As it cooks add leek, carrot and celery.
- Add garlic and mushroom.
- After the mushrooms have released most of their water add chicken stock.
- Bring to light boil and return to low simmer, begin to slowly add cream and vermouth. Stir in sour cream.
- Add rosemary and bay leaf, thyme and red pepper.
- 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.
- Add this slowly to the sauce to thicken it.
- In the meantime, cook noodles as directed.
After sauce has thickened, add sherry if desired. Let simmer for a few minutes and then top the noodles with it!
- I put fresh parsley on top and thought it was a very nice addition!