PORK AND ARTICHOKE STEW WITH NOODLES

Pork and Artichoke Stew with Noodles image

A stovetop stew flavored with white wine, garlic, rosemary, sweetened with a bit of balsamic vinegar, served over thin curly noodles and topped with Parmesan. Created and posted for the Ready, Set Cook competition.

Provided by Lorac

Categories Stew

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 15

Ingredients

2 tablespoons oil
2 lbs pork loin, cubed
1 large onion, cut in half and then sliced
2 tablespoons flour
1 cup dry white wine
1 (14 1/2 ounce) can reduced-sodium beef broth
3 tablespoons tomato paste
4 cloves garlic, minced
1 teaspoon fresh rosemary needles, crushed
1 cup peeled sliced carrot
2 tablespoons balsamic vinegar
1 lb sliced fresh mushrooms
1 lb frozen artichoke heart, thawed
1/4 cup fresh grated parmesan cheese
2 (3 ounce) packages ramen noodles, cooked according to printed instructions,without seasoning packets

Steps:

In a large heavy skillet, brown pork cubes in oil over high to medium high heat, remove to a plate using a slotted spoon.
Add onions to skillet, and cook over medium high heat until lightly browned.
Add flour stirring to coat the onions, add wine and stir until the liquid starts to thicken.
Add beef broth, tomato paste, garlic, rosemary, carrots and pork, bring mixture to a boil then reduce heat and simmer 45 minutes covered.
Add balsamic vinegar, artichokes and mushrooms and simmer 15 minutes uncovered.
Serve over Ramen noodles and sprinkle with Parmesan.

Nutrition Facts : Calories 931.3, Fat 48.1, SaturatedFat 16.4, Cholesterol 141.6, Sodium 1239.8, Carbohydrate 55.5, Fiber 8.8, Sugar 9.3, Protein 60.4