Ingredients:
2 tablespoons oil
2 lbs pork loin, cubed
1 large onions, cut in half and then sliced
2 tablespoons flour
1 cup dry white wine
1 (14 1/2 ounce) cans reduced-sodium beef broth
3 tablespoons tomato paste
4 cloves garlic, minced
1 teaspoon fresh rosemary needles, crushed
1 cup peeled sliced carrots
2 tablespoons balsamic vinegar
1 lb sliced fresh mushrooms
1 lb frozen artichoke hearts, thawed
1/4 cup fresh grated parmesan cheese
2 (3 ounce) packages ramen noodles, cooked according to printed instructions,without seasoning packets
Directions:
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.
Servings: 4-6
Time preparation: 15 min.
Time total: 75 min.