Leftover Pork And Gravy Stew Food

LEFTOVER PORK AND VEGETABLES

Steps:

• In a skillet, saute the onion, red pepper and celery in oil until crisp-tender. Add the pork, carrots, mushrooms, gravy, broth, soy sauce and pepper. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until carrots are tender. Serve over rice.

YUMMY PORK NOODLE CASSEROLE

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the egg noodles, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the noodles have cooked through, but are still firm to the bite, about 5 minutes. Drain well in a colander set in the sink.
• Preheat an oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking pan with cooking spray.
• Melt the butter in a skillet over medium heat. Stir in the onion, celery, carrots, and red bell pepper; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the noodles, cream of chicken soup, sour cream, Cheddar cheese, corn, and cooked pork, then season with salt and black pepper. Transfer mixture into the prepared baking dish. Sprinkle bread crumbs on top.
• Bake in the preheated oven until bubbly, 30 to 35 minutes.

LEFTOVER PORK AND GRAVY STEW

Steps:

• In a crockpot place the onions, bell pepper on the bottom.
• Add the sweet potatoes, peas and canned tomatoes, sprinkle with the thyme and the hot sauce,tuck the bay leaf into the juices.
• Place the leftover pork roast on top and cover with the leftover gravy.
• Cook on low for about 6 hours, or on high for 3 hours.
• Just until the flavors are melded and the onions and bell peppers are cooked.
• Serve with hot crusty bread and a salad.
• This can be done on top of the stove or baked as a casserole also.

27 WAYS TO USE LEFTOVER PORK

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a pork recipe in 30 minutes or less!

PORK CHOP STEW

Steps:

• Put the pork cubes and onions in a Dutch oven.
• Add the tomatoes and water. Add the chili sauce, nutritional yeast and all the salt/pepper. Throw in that herb bundle. Blend together.
• Cover with a lid. Cook in a preheated 400 oven for an hour. Turn off heat and let the Dutch oven sit in the oven another 30 minutes. Remove herb bundle and discard.
• Remove and ready to eat.
• Yes, it's that simple!

LEFTOVER PORK IN OLIVE SAUCE

Steps:

• Heat oil in a large skillet and stir in flour.
• Cook, stirring, until light brown.
• Add salt, paprika, brown sugar, lemon juice, onion and water.
• Mix thoroughly and cook over low heat for 5 minutes, stirring constantly.
• Add meat, cover, and cook over low heat until heated through, about 10 minutes.
• Add olives and cook until heated through, about 5 minutes more.

PORK AND MASHED POTATO CASSEROLE

Steps:

• Heat butter in a skillet over medium-low heat; add onion and sauté until tender, about 2 minutes. Stir in flour until well blended and cooked, about 2 minutes. Add salt, poultry seasoning, and pepper.
• Add broth and water, stirring until thickened and bubbly. Add the diced pork and vegetables and heat through.
• Pour the pork mixture into a lightly greased 1 1/2-quart casserole dish.
• Spoon prepared mashed potatoes evenly over the mixture.
• Bake at 350 F for 25 to 35 minutes, topping with cheese for the last 5 minutes, if desired.

LEFTOVER ROAST BEEF STEW

Steps:

• Peel and chop the onion, garlic, potatoes and carrots.
• Heat up the oil in a large pan, add the onion with a pinch of salt and fry until golden.
• Add the potatoes, carrots, garlic, and chopped celery, and give them a good mix.
• Throw the cooked beef in too.
• Add the gravy and stock, and leave to cook with the lid on until the vegetables are tender.
• Add the tomato puree, herbs, and season to taste.

REPURPOSED LEFTOVERS FOR STROGANOFF

Steps:

• Gather the ingredients.
• Fill a pot of water and bring it to a boil. Salt it and, once boiling, add the egg noodles and cook per the package instructions. Drain and reserve.
• Place the mushrooms in a large, dry, non-stick skillet and sprinkle them with salt.
• Cook over medium-high heat until the mushrooms begin to brown and give up their liquid, or about 6 minutes.
• Stir the mushrooms, add in the thyme, and add 1 tablespoon of the butter. Cook until browned, about 3 minutes.
• Scoop the mushrooms onto a plate and set aside.
• Using the same pan over medium heat, add the remaining butter, onion, and tomato paste and then cook until the onion is translucent, stirring frequently for about 5 minutes.
• Return the mushrooms to the skillet and add the wine.
• Increase the heat to medium-high and cook until the wine is reduced by half, approximately 5 minutes.
• Add the stock and cook for 5 more minutes.
• Reduce the heat to low, add the meat, and simmer for 5 minutes.
• Remove from heat and stir in the sour cream and pepper. Taste test and adjust the seasonings.
• Serve over the cooked noodles.
• Enjoy.