Ingredients:
1 1/4 lbs boneless pork loin
2 small onions, sliced
2 tablespoons butter or 2 tablespoons margarine
4 stalks celery, cut into 2 inch lengths
1 teaspoon salt
1/2 teaspoon pepper
1/2 cup dry white wine or 1/2 cup broth
1/2 cup water
1 1/2 tablespoons all-purpose flour
1/2 cup whipping cream
2 tablespoons chopped parsley
Directions:
Cut meat into 2-inch chunks, trimming off excess fat.
Slowly brown meat and onions in the butter using a large, heavy skillet, or a heavy, enamelled and cast-iron pot that has a lid.
Add celery to meat.
Sprinkle with salt and pepper.
Add wine or broth and water.
Cover.
Simmer slowly for 35 to 45 minute or until meat is very tender.
Meanwhile, blend the flour into the whipping cream until smooth and free of lumps.
When meat is tender, add flourcream mixture.
Bring to a boil quickly and cook until thickened, stirring.
Sprinkle with chopped parsley before serving.
Servings: 4
Time preparation: 15 min.
Time total: 50 min.