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City Kabobs
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2 pounds boneless pork, cut into cubes
1/2 cup all-purpose flour
1/2 teaspoon garlic salt
1/4 teaspoon pepper
1/4 cup butter or margarine
3 tablespoons vegetable oil
1 envelope onion soup mix
1 can (14-1/2 ounces) chicken broth
1 cup water
Hot mashed potatoes
Thread pork on small wooden skewers. Combine flour, garlic salt and pepper on a
plate; roll kabobs in flour mixture until coated. In a large skillet, heat butter
and oil over medium heat. Brown kabobs, turning frequently; drain. Sprinkle with
soup mix. Add broth and water. Reduce heat; cover and simmer for 1 hour or until
tender. Remove kabobs and keep warm. If desired, thicken the pan juices and serve
over mashed potatoes with kabobs.
Yield: 4-6 servings.
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Printed from tasteofhome.com Sep 8, 2008Copyright Reiman Media Group, Inc © 2008 |