Pork Casserole/Stew

Languishing in the freezer were four or five pork butt steaks. I wasn't certain what I wanted to do with them in order to feed 8 or 9 people. After some thought I decided on a sort of pork stew. I partially defrosted the steaks but left them partially frozen, enough to make cutting them easier. I cubed the pork trimming off some of the excess fat. Then I tossed the pieces in flour that had been seasoned lightly with a steak seasoning. Next fried the meat in a heavy bottomed stainless steel pot in a bit of hot oil. While the meat was cooking a bit I chopped 2 onions, 4 or 5 carrots, 4 celery stalks and one medium turnip. When the meat was partially browned I added the vegetables and sauteed the mixture for a few more minutes. Then I added 2 cans of Campbell's french onion soup and 2 cans of Campbell's wild mushroom soup and 4 cans of water. I heated the mixture until it was hot then dumped the whole thing in a roaster pan, covered it snugly with tin foil and put it in a 350 degree oven for about 1 hour then 325 degrees for a second hour.

I made some tea biscuits and served the stew in a bowl ladled over a boiled potato. I think it turned out very well. The meat was very tender and the dish had good flavour. Next time I would increase the carrots for a bit more colour.


Note: You could substitute just about any other cut of pork in this recipe.
For 4 servings I would cut the recipe in half
This would be a good slow cooker recipe 
Pork...The Other White Meat