an until hot, add the pork and sear, turning for 5
b>pork, toss to coat, then shake off excess. Brown half the meat
ernight marinade:
Put the pork pieces in a casserole with
ven to 350\u00b0. Sprinkle pork with sage and mint. In
ver medium heat.
Sprinkle pork on all sides with salt
/4 tsp pepper. Toss pork cubes with flour mixture to
Heat the olive oil in a skillet over medium heat. Sprinkle pork on all sides with salt, pepper, and garlic powder, and lightly coat with cornstarch. Place pork in the skillet, and cook until lightly browned but not done. Transfer to a slow cooker. Place potatoes, green bell pepper, red bell pepper, onion, and corn in the slow cooker.
In a bowl, mix the tomatoes, cream of mushroom soup, milk, broth, and Italian seasoning. Pour into the slow cooker.
Cover, and cook 1 hour on High. Reduce heat to Low, and continue cooking at least 1 hour.
Mix flour, salt and pepper, garlic salt, basil and thyme in a bag well; add stew meat and shake until coated well.
Place stew meat in hot oil in large skillet or Dutch oven; cook until brown and add onion and beef broth.
Cover tightly and simmer slowly until meat is tender, about 1 1/2 to 2 hours.
Add mushrooms the last 5 minutes of cooking.
Serve over cooked noodles or rice. Serves 4 to 5.
Throw stew meat into the crock pot. Do not brown first.
Mix in the two cans of soup.
Turn crock pot to low and let it cook 6-8 hours.
Just before you are ready to eat, cook the egg noodles according to package directions.
Serve the stew meat over the egg noodles.
Fill pressure cooker halfway with water.
Place stew meat, chopped onions and chopped bell pepper in cooker.
Pressure for 20 minutes.
After you finish pressuring, once pressure is released, remove lid.
Place diced potatoes in pressure cooker with meat and salt and pepper to taste.
Boil potatoes and meat until potatoes are done, 20 to 25 minutes.
Mix together french onion and cream of mushroom soups in a 2 1/2 qt casserole dish.
Add stew meat raw, making sure that all the meat is covered by the soup (it browns and cooks in the oven with the soups).
Cover and place in 350 degree oven for 3 hours.
Serve over steamed rice or noodles with a salad.
This recipe doubles or triples easily (just add one can of either soup per extra pound of meat).
I usually make extra and freeze it for another night.
If stew meat is in fairly large pieces, cut each piece in half.
In a large skillet, brown stew meat and transfer to a large slow cooker.
Add onion, tomatoes, beans, seasonings, and salt to taste.
Cover and cook on low for 6-7 hours.
Sprinkle shredded cheddar cheese over each serving.
Place stew meat in small roaster pan or large casserole; sprinkle with dry onion soup mix.
Add mushrooms (undrained); add cream of mushroom soup and 1/2 can milk.
Cover and place in 300\u00b0 oven for 3 hours.
Cook noodles and add to meat mixture or serve over rice.
Brown stew meat.
Combine all other ingredients.
Cook, covered, in oven for 3 hours.
Stir occasionally.
Serve with noodles with butter and garlic added to noodles first.
t thinly.
Slice the pork luncheon meat into thick strips.
n a skillet, brown the pork and the garlic in hot
edium-high heat.
Toss stew meat in a bowl with olive
ver medium heat, add the pork in batches and brown for
Preheat oven to 325\u00b0F. Heat oil in a large Dutch oven then sear pork, working in batches if necessary. Place all pork in pan and add spring onions and chilies and cook for 1-2 mins, stirring. Add flour and cook briefly then gradually add 3 cups water. Add chili sauce, chopped tomatoes, beans, sweet corn, paprika, cayenne pepper and crushed bouillon cube. Cover and transfer to oven for around 2 hours, until meat is very tender. Remove from oven and adjust seasoning. Sprinkle with parsley to serve.
Place stew meat, cut in bite sized pieces,